Vickys Cinnamon Churros with Chocolate Sauce, Dairy, Egg & Soy-Free

1. 1

   In a bowl add the baking powder to the flour, then beat in the oil and boiled water so you have a warm, sticky dough

2. 2

   Let the dough rest 10 minutes while you heat oil in a deep fryer or pan to 170C/325F and mix the cinnamon and sugar together in a seperate bowl

3. 3

   Melt the 2 chocolates together over a bain marie, then whisk in the cream to make a glossy sauce

4. 4

   Put a wide star shaped nozzle on a piping bag, fill with the dough and pipe into the hot oil lengths of dough around 4 inches long.

5. 5

   Use your thumb to knock the dough from the end of the nozzle to start each new churro

6. 6

   Only cook a few at a time so the oil keeps it's temperature and fry until golden brown

7. 7

   Let drain on kitchen paper then roll in the sugar mix until well coated

8. 8

   Serve with the warm chocolate sauce

* Per serving · 4 servings · Values may vary.

No additional tips available.