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add-churros
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src/churros.md
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# Churros
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Spanish Doughnut
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Please be warned, this recipe has high difficulty and involves deep frying. Please don face-mask and glasses/shades to protect your face from hot oil in the event of Churro explosion! These Churros are not worth your beauty and/or capacity for sight. Thank-you
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## Ingredients
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- Butter 50g
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- Vanilla-extract 1/2 tsp
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- Flour 250g ( it should be from an unopened fresh bag so liquid absorption is well permitted )
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- Bicarbonate-of-soda 1 tsp
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- Sunflower oil 1 litre!
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- Bread chunks ( for testing oil heat )
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For the Sauce:
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- Dark chocolate, broken into chunks 200g
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- Double Cream 100ml
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- Milk 100ml
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- Golden Syrup 3 tbsp
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- Vanilla Extract 1/2 tsp
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For the Cinnamon-sugar:
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- Caster sugar 100g
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- Cinnamon 2 tsp
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## Directions
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1. Melt the butter.
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2. Boil kettle (use stove if kettless), measure 300ml of the boiling water into a jug.
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3. Add butter to jug, along with Vanilla-extract.
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4. Sift flour and bicarbonate-of-soda into a large bowl with a pinch of Salt. Make a well in the centre, then pour the contents of the jug into it and very swiftly beat the flour until there are no lumps. Let rest for 10-15 min while you make the sauce.
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5. Put all the sauce ingredients into a pan gently melt together, stirring, until you have a mooth shiny sauce, keep warm on low heat.
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6. Fill a large saucepan/wok so it is 1/3 full of oil. Be careful in this step and ensure you know how to deep-fry safely. Heat until a chunk of break browns in 45s-1min.
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7. Mix the caster sugar and cinnamon.
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8. Obtain a piping bag, attach a 'star' nozzle 1-2cm wide. Fill with your dough after it has rested.
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9. Pipe 2-3 strips into pan/wok. Fry until golden brown. Exercise extreme caution, if air bubbles form in the Churros they can explode. This risk is aggravated by unfresh flour and too hot oil.
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10. Remove Golden brown Churros, drain on a kitchen paper lined tray.
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11. Cover with Cinnamon-sugar, serve with sauce for dipping.
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## Contribution
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Siggines
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;tags: Spanish sweet dessert
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