The Great British Bake Off: Bake Along week 4

Batter week! This was actually something that I knew I would be ok with, as I make batter quite a bit. My Yorkshire puddings are always home made, my pancakes are perfectly round (although not Lacey) so I thought I’d challenge myself a bit more. 

Churros. I’ve eaten them before, never made them before. They seem quite simple to make, and they were relatively easy, but once again equipment held me back a little.

As churros are deep fried, having a deep fat fryer is super handy for this. However, I’m not a major fan of fried food, so I don’t actually own this and had to improvise slightly, using a deep frying pan and a lot of oil (WARNING: This oil gets very hot so please be careful when moving it to dispose of it. It will severely burn your skin if it makes contact. Also, never leave this amount of oil in the pan unattended, as fires can start).

Recipe below!

Churros with Chilli Chocolate dipping sauce


For churros

  • 250g plain flour
  • 350ml boiling water
  • 50g melted butter
  • 1 tsp baking powder
  • about 1 litre sunflower oil

For the sauce

  • 200g bar dark chocolate, not too bitter, broken into chunks
  • 100ml double cream
  • 100ml whole milk
  • 3 tbsp golden syrup
  • ½ tsp vanilla extract, if you have some
  • Chillie (either fresh or pre chopped)

For the cinnamon sugar

  • 100g caster sugar
  • 2 tsp cinnamon

1-Boil the kettle, then measure 350ml boiling water into a jug and add the melted butter and vanilla extract. Sift the flour and baking powder into a big mixing bowl with a big pinch of salt. Make a well in the centre, then pour in the contents of the jug and very quickly beat into the flour with a wooden spoon until lump-free. Rest for 10-15 mins while you make the sauce.

2-Put all the sauce ingredients into a pan and gently melt together, stirring occasionally until you have a smooth shiny sauce. Keep warm on a low heat.

3-Fill a large deep saucepan one-third full of oil. Heat on a medium setting. Cover a tray with kitchen paper and mix the caster sugar and cinnamon together.

4-Fit a star nozzle to a piping bag, 1.5-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of kitchen scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go. Once you’ve cooked all the churros, toss with any remaining cinnamon sugar and serve with the chocolate sauce, for dipping.

Absolutely delicious! Of course, you don’t have to add chilli to your dipping sauce; plain dark chocolate is lovely on its own.

And experiment! Raspberry sauce, white chocolate, the list is endless.

Hope you enjoy this recipe; don’t forget to send me pictures and share it with your friends!


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