• 450ml water
• 1 tsp caster sugar
• 1-1 3/4 tbsp unsalted butter, melted
• 1/4 tsp salt
• 325g flour
• 50g California walnuts, finely chopped
• 1 litre vegetable or olive oil
• 400g caster sugar
• 1 tbsp ground cinnamon
• 750ml milk
• 1 cinnamon stick
• 65g brown sugar
• 2 tsp plain flour
• 50g cocoa powder
- Pour water into a medium saucepan with 1 tsp sugar, melted butter and salt; stir with a whisk.
- Bring to boil and add all the flour and chopped walnuts.
- Stir for 2 minutes with a wooden spoon until a smooth paste forms. Remove from heat and form a ball. Allow churro dough to cool for 5-8 minutes.
- While dough is cooling, preheat oil in large deep frying pan over medium heat.
- Mix 400g sugar with ground cinnamon in wide bowl and set aside.
- Once cooled, arrange the dough into a piping bag with a star-shaped nozzle to form the churros. Pipe dough out on a baking tray in 8cm pieces. Cut with scissors if needed.
- Use a wooden skewer to poke through each piece vertically to allow for steam to escape during frying.
- Place 4 to 5 churros in a hot oil and fry until golden brown and crispy, about 3 to 4 minutes, turning occasionally.
- Drain on kitchen paper. Dredge in cinnamon sugar mixture and serve with hot chocolate sauce.
- In a medium saucepan, bring milk, cinnamon and brown sugar to a boil. Remove from heat immediately. Cover and let stand.
- Add flour and cocoa into milk pan and stir well.
- Reheat over low heat for about 10-12 minutes to thicken slightly. Serve hot in cups or glasses with the churros.
Recipes from California Walnuts.
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