makes approx. 30 churros
- 230ml water
- 120g unsalted butter
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tablespoons of soft brown sugar
- 160g plain flour
- 3 medium eggs
- 100g white caster sugar
- 1 tsp ground cinnamon
- 3 tbsps melted butter
Orange Hot Chocolate Sauce:
- 2 tbsps cocoa powder
- 2 tbsps sugar
- 140g milk chocolate, broken into chunks
- 1 tsp orange extract
- 2 cups milk
- 2 tbsps cornflour
- 4 tbsps cold water
- Zest of one orange
Preheat the oven to CircoTherm® 185°C, with medium steam. Place silicon baking mats or baking parchment onto two baking sheets.
Add the water, butter, salt, vanilla extract and brown sugar to a saucepan and bring to the boil. Simmer for a minute or two until the sugar dissolves. Turn the heat down to low and stir in the flour, using a wooden spoon. Continue to cook on low, stirring for a minute until the mixture is thick. Turn off the heat.
Using the wooden spoon, stir the eggs into the mixture, one-at-a time until combined. Don’t over-stir.
Spoon the mixture into a piping bag with a large star tip (Wilton #1M is a good size).
Pipe rows approx. 8-10cm long onto the baking sheets. Leave 2-3 cm between each churro, as they will expand slightly. Place in the oven and bake for 20-25 minutes until golden brown.
Whilst the churros are baking, make the orange hot chocolate sauce. Place the cocoa powder, sugar, chocolate, orange extract and milk into a saucepan. Heat on a medium heat, stirring regularly, until almost boiling, then turn the heat down to low.
Mix together the cornflour and water in a separate bowl, then pour it into the chocolate mixture, a splash at a time, whilst stirring, until the mixture thickens. Spoon into a bowl and sprinkle the orange zest on top.
Mix together the caster sugar and cinnamon on a large plate. Take the churros out of the oven and brush with the melted butter, then roll in the cinnamon sugar.
Serve with the orange hot chocolate sauce.