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INGREDIENTS

Metric
Imperial
  • 350 ml water
  • 60 g butter
  • 2 tbsp sugar
  • Pinch salt
  • 240 g SASKO CAKE WHEAT FLOUR
  • 1 l sunflower oil
  • 1/2 cup castor sugar
  • 1 tsp cinnamon
To serve:
  • 100 ml cream
  • 100 g dark chocolate (broken into pieces)
  • 12.35 oz water
  • 2. 12 oz butter
  • 2 tbsp sugar
  • Pinch salt
  • 8.47 oz SASKO CAKE WHEAT FLOUR
  • 0.26z sunflower oil
  • 4 oz castor sugar
  • 1tsp cinnamon
To serve:
  • 0.03 oz cream
  • 3.53 oz dark chocolate (broken into pieces)

METHOD

  1. Place the water, butter, sugar and salt into a small saucepan and heat until the water is almost at boiling point and the butter, sugar and salt have all dissolved.
  2. Remove from the heat and add the SASKO CAKE WHEAT FLOUR, beat through using a wooden spoon until the dough has formed a ball.
  3. Allow to rest for 10 minutes.
  4. Mix the castor sugar and cinnamon together and pour onto a plate.
  5. While the dough is resting, place a medium sized pot on med-high heat and pour in the sunflower oil. The cooking oil needs to be about 170°C, but an easy way to check if it’s the right temperature is if you drop a piece of bread into the oil it should take no longer than 45 seconds to brown.
  6. Spoon the dough into a large piping bag fitted with a 15mm star shaped nozzle.
  7. Pipe lengths of about 10cm of dough into the oil and cut off the ends with scissors.
  8. Fry in batches of 3 for about 3 mins or until golden brown and cooked through - ensure you separate the churros if they stick together and turn them every 45 seconds.
  9. Remove from the oil using a slotted spoon and drain on kitchen paper before tossing in the cinnamon sugar.
  10. To make the chocolate dipping sauce simply heat the cream until it is almost at boiling point then remove from the heat and add the chocolate, stir until all the chocolate has dissolved and you have a smooth and silky sauce.

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