Oh my goodness, I nearly failed my first resolution for 2011. As today dawned I realised I had not posted a Spanish recipe during January. I guess being 9 months pregnant I could have claimed maternity leave, but not one to shirk my duties, here it is.
Whenever I travel I always like to try the local dishes and when I lived in Spain I fully immersed myself into the Spanish culture and aimed to try all the traditional dishes. One of the things on my list to do was try “Churros con Chocolate”, the spanish version of doughnuts. In Madrid the dish is so popular that there are special Chocolaterias which serve it and during my time there I sampled the dish at various places, but the one lasting memory is my visit to San Gines, the oldest chocolateria in Madrid. The traditional time to visit is about 6.00am after you’ve been out partying all night – the spanish alternative to a fry-up!
Now for those of you thinking what can be so special about Doughnuts and Chocolate, well the Spanish are very serious about their chocolate. It can’t be compared to the hot chocolate drinks we have here; it is a rich, thick dark sauce that is not so much drunk but used to dunk the doughnuts in.
In the winter, the thick chocolate coats your insides and warms you through, and with the winter we’ve had I’m not sure why I’ve never attempted to make this before, but I decided to give it a whirl and found a recipe online from the divine Nigella. What’s more it fits with the blogging challenge set by Maison Cupcake “Forever Nigella” for this month of Seduced by Chocolate.
I based my efforts on the following recipe but added some of my own touches and tips for the method.
50g caster sugar
2 tsp ground cinnamon
125g plain flour
1 tsp baking powder
1 tbsp olive oil
250mL freshly boiled water
100g dark chocolate – use 70% cocoa solids.
1 table spoon golden Syrup
1 tsp cinnamon
150ml double cream
50ml milk – add more if the sauce is too bitter.
To make the chocolate sauce you need to put all the ingredients in a bowl over a pan of boiling water and allow the chocolate to melt to form a rich sauce. For the Churros add the flour and baking powder to the bowl and then mix the oil and boiling water into the flour to make a sticky dough. Leave to rest for 10 minutes. Heat the oil in a fryer to 170C (If using a pan on the hob heat until a small piece of bread browns in less than 30 seconds).
Then place the dough into a piping bag with a star-shaped nozzle. (I used a glass to site the piping bag in as the dough is very sticky to deal with). Squeeze lengths of the dough into the hot oil. In a fryer the best way is to move the piping bag horizontally and then lifting up the bag to create lengths of 5cm. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with caster sugar.