Churros with Nutella

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)

Steps

1. Mix the sugar and cinnamon in a plate for coating the cooked churros later.
2. 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.
   
   
   
   
   
   
3. Heat up the oil for deep frying and start loading up the dough in a piping cone with a large star shaped nozzle. 
4. 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.
   
   
   
   
5. Once the churros turn golden brown, remove and drain on kitchen paper while you finish the rest of the dough.
6. Toss the finished churros with the cinnamon sugar mix and serve with some warm Nutella :)