Ingredients
Chocolate Sauce
- 110 grams Milk, your choice
- 40 grams sugar
- 1/8 tsp salt
- 1 pinches cayenne pepper or chilli powder
- 4 tbsp Cocao powder
Churros Dough
- 220 grams water
- 40 grams sugar
- 30 grams coconut oil, melted
- 1 tsp Vanilla Paste
- 1 pinches salt
- 150 grams plain flour
Coating
- 80 grams sugar, milled
- 1/2 tsp cinnamon
Cooking
- oil, for frying
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add all sauce ingredients EXCEPT cocoa powder - stir 50 seconds speed 3 or untill sugar is dissolved dissolved
- Heat 3.5 minutes 80deg speed 2 - untill milk is simmering, if more time is needed, adjust.
- Add Cocao powder and cook 2.5 min 80 deg speed 3 - sauce should thicken and come away from the bottom of the bowl when tilted.
- Set sauce aside and clean bowl (sorry)
- Add all dough ingredients EXCEPT flour and stir 30 seconds speed 3 or untill dissolved
- Heat - 4 min 80 deg speed 2 - untill simmering - if not simmering, heat for an extra minute
- Add flour and mix 3 min, 80 deg speed 3 - this will form a dough and once cooked will come away from bottom of bowl with ease. If the dough is too sticky, it may need another minute cooking
- Empty dough onto silicone mat and flatten out with spatulla, then roll into a ball. Repeat this action untill dough cools enough to handle with your hands
- Once cooled put dough into piping bag and pipe into desired lengths - I make finger length for ease of eating!
- Heat oil in pot and fry two or three at a time, depending on how big your pot it is. for aprox 2 minutes or untill golden. Drain on paper towel
- Toss cooked churros in sugar and cinnamon coating while still hot. Serve with chocolate sauce.
Chocolate sauce
Churros Dough
Tip
If your water isn't hot enough when adding the flour it may need extra cooking time so that the dough is not too sticky, it should be easy to handle and not stick to your fingers.
If you don't want to cook all at once, you can freeze. Pipe onto a tray and place in the freezer. Once frozen place in an airtight container. Allow them to fully defrost before frying.
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
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Recipe is created forTM 21
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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