Baked Churros With Chocolate & Salted Caramel Dipping Sauces | #GBBOBLOGGERS2016 Week 4
Another week, another bake! I was pretty excited when I saw Churros on last weeks bake off as Josh and I both love them and I will always order them for dessert when we’re out if they are on the menu. I opted for baked churros rather than deep fried in an attempt to make them ever so sliiightly healthier 😉 This recipe is super easy and pretty fool proof, I was pleasantly surprised with just how straight forward they were to make. They would make the perfect pudding for a dinner party served with a few different dipping sauces! And of course, they are covered in a cinnamon sugar which makes them the ultimate Autumnal treat. I can see plenty of Saturdays evenings snuggled under a blanket by the fire tucking into a tray full of these beauties coming up 😉
- 225ml of Water
- 115g Butter (unsalted)
- ½tsp Vanilla extract
- 2tbsp Light brown sugar
- 145g Plain white flour
- ¼tsp Salt
- 3 Eggs
- 115g Caster sugar
- 1tsp Ground cinnamon
Chocolate dipping sauce
- 200g Dark chocolate (I used the supermarkets own brand)
- 100ml Double cream
- 100ml Milk
- 45ml of Golden syrup
- 1/2 tsp of Vanilla essence
Salted caramel dipping sauce
I used Jenny’s amazing recipe for my salted caramel sauce which you can find here or alternatively you can just buy a jar from the supermarket! 😉
- Pre heat your oven to 200 degrees / gas mark 6.
- For your dough, melt the water, butter, sugar and salt together in a large pan until it begins to simmer then add in the flour and beat well until you have a smooth dough that forms a ball. Cook over a low heat for around 1 minute before removing from the heat and setting aside.
- Beat together your eggs and vanilla and then slowly add to your dough little by little beating in between until it is absorbed and you have a thick, elastic paste.
- Put your paste into a large piping bag with a star nozzle and pipe lines of paste onto a lined baking tray, make sure you leave enough space around each one for then to expand slightly.
- Bake for around 20 minutes until golden they turn off your oven and leave the churros in there for abour 10 minutes to dry out.
- While the churros are baking make your dusting by combining the sugar and cinnamon in a baking dish with a large base.
- Make your chocolate sauce by combining all the ingredients in a sauce pan and melting together on a low heat until you have a smooth shiny sauce.
- When the churros are ready to come out of the oven, roll them in your dusting one at a time and then serve straight away with your chocolate and caramel sauces. ENJOY!
As always, please do let me know if you make them! I would LOVE to see a photo!