Churros

Method

1. To a medium saucepan, add the water, margarine, OGGS® Aquafaba, brown sugar and vanilla essence. Using a hand whisk, mix all the ingredients together. Bring the saucepan to a boil and remove from heat as soon as bubbles start to simmer on the surface.
2. Add the flour to the piping hot mixture and gently fold in with a spatula. The batter should form into a smooth ball that pulls away from the sides of the saucepan.
3. Leave the batter to cool for ten minutes and focus on your chocolate sauce. In a bain-marie, melt the chopped chocolate. Keep a close eye on it though, because you don’t want it to cook! Once the chocolate has melted, leave to the side to cool.
4. Preheat another saucepan with oil to 175°C. If you don’t have a thermometer, wait ’til you see little bubbles start to float to the top and test a little batter in it. The batter should sizzle and float to the top without burning.
5. Transfer the churros batter into a piping bag, with a large tip. If you don’t have this, simply cut off the end where you think would make the perfect churros shape.
6. Pipe the churros batter directly into the oil, using a knife or a pair of scissors to begin and end each churro. In a medium-size saucepan, we estimate you’ll be able to fry 3-5 at a time, provided they’re roughly 5 inches long. Fry for 4-5 minutes and keep giving them a gentle prod to ensure they’re golden and crisp all the way round.
7. With a slotted spoon, remove each churro and place directly onto a piece of kitchen roll to mop up any excess oil.
8. In a shallow bowl, add the white sugar and cinnamon and mix well. When the churros are still warm, gently toss them in the cinnamon sugar to coat them fully.
9. Finally, dunk one side of each churro into your melted chocolate sauce for a totally irresistible finish.
10. Try not to lick your lips!

Top Tips

Churros get soggy quickly, so we suggest eating them while they’re still warm!