It's 11/11/11 today, and everyone's Facebooking about it. I hate to say it but I was taking a nap at 11.11am because I had to wake up early and I'm simply not a morning person. I think I have a lot of adjusting to do when bb comes in 3 months' time! Good Johan is exactly the opposite :)
This was a gift from a dear friend Sylvia who host her blog at Peaches and Donuts, Nigella's Kitchen cookbook. She's a good gourmet cook and her food pics are very nice! I have had more inclination for Nutella-ish stuff a couple of months back and when I saw Nigella's recipe for Churros with chocolate dipping sauce, I just got lazy and decide to dip them in Nutella instead. A few tips though, if the churros are too thick, they may not cook in the middle so try to get a right balance between the cooking time and thickness of the churros.
Ingredients (about 16 churros)
50g caster sugar
2 teaspoons ground cinnamon
125g plain flour
1 teaspoon baking powder
1 tablespoon olive oil
250ml freshly boiled water
Cooking oil for deep frying (use a small pot so you won't have to use so much oil, but in small batches)
- Mix the sugar and cinnamon in a plate for coating the cooked churros later.
- In a deep bowl, stir the flour and baking powder together and then add the olive oil and the boiled water to make a warm sticky dough. Rest it for about ten minutes.
- Heat up the oil for deep frying and start loading up the dough in a piping cone with a large star shaped nozzle.
- Test the temperature of the oil by piping a small piece of churro in first. It should be sizzling the moment you drop in in the oil. Pipe 4-5 cm lengths into the hot oil, snipping it off with a pair of scissors as you pipe. Do in small batches so it is not overcrowding the pot.
- Once the churros turn golden brown, remove and drain on kitchen paper while you finish the rest of the dough.
- Toss the finished churros with the cinnamon sugar mix and serve with some warm Nutella :)