Me l t - i n -t h e - m o u t h
chur ros and chocolate
Chef Taher has been
cooking for over 10 years
at the Dining Room
Churros &
ChoColate
star shaped, sugared and dunked in chocolate,
the Dining room’s taher Jibet shares his authentic
recipe for this world-conquering doughnut…
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A ‘churro’ is effectively
a Spanish doughnut
which is fried and then dipped in hot chocolate or
café con leche. I grew up in Spain and, as a child,
this was a favourite of mine, and now my children
love it too! We’ve added this treat to our menu at
The Dining Room and extended our tapas menu
to the evening. My sister and I are proud to cook
authentic Spanish food, and love the fact that it’s so popular here in the UK.
Recipe
Makes a round 20 chur ros
Churros
50g butter, melted
½ tsp vanilla extract
250g plain flour
1 tsp baking powder
1 litre sunflower oil
Cubes of bread (for testing temperature of oil)
For the sauce
200g bar dark chocolate, not too bitter,
broken into chunks
100ml double cream
100ml whole milk
3 tbsp golden syrup
½ tsp vanilla extract
For cinnamon sugar
100g caster sugar
2 tsp cinnamon
www.menu-dorset.co.uk
Method
Pour 350ml boiling water into a jug
and add the melted butter and vanilla
extract. Sift the flour and baking
powder into a mixing bowl with a
big pinch of salt. Make a well in the
centre, then pour in the contents of
the jug and very quickly beat into
the flour with a wooden spoon until
smooth. Leave for 10-15 mins while
you make the sauce. Put all the sauce
ingredients into a pan and gently
melt together, stirring until you have a
smooth shiny sauce. Keep warm on a
low heat. Fill a large deep saucepan
one-third full of oil. Heat until a cube of
bread browns in 45 seconds – 1 min.
Cover a tray with kitchen paper and
mix the caster sugar and cinnamon
together. Fit a star nozzle to a piping
bag, 1.5-2cm wide is a good size. Fill
with the rested dough, then pipe 2-3
strips directly into the pan, snipping off
each dough strip with a pair of kitchen
scissors. Fry until golden brown and
crisp, then remove with a slotted
spoon and drain on a kitchen paperlined tray. Carry on cooking the rest of
the