Churros! Are churros over? I feel like they were huge for a while there, maybe a year ago, but they seem to have disappeared since then.
They’ll always have a place in my heart, I can tell you (please, no clogged artery jokes).
I love them for the same reason I must constantly try and forget them. They are just so darn easy to make. The recipe I use, which I got from Thomasina Mier’s book Mexican Food Made Simple, via Nigella Lawson’s Kitchen, is hilariously simple.
You literally stir 4 ingredients together with a wooden spoon, and BAM you’re ready to fry. From there you can simply toss them in cinnamon sugar and devour them. But that’s not what I had in mind…
Do you know the blog Lady and Pups? It’s flipping brilliant. Every recipe is totally new, totally creative, and they all look so delicious. The Crack Slurp noodles? Please. I die.
When I saw this recipe for Morning Buns with Peanut Sugar, I knew I had to get some o’ dat peanut sugar in my life, stat.
The only change I made was to add in a healthy dose of salt to the mix. Because peanuts and salt are made for each other.
You probably know by now that wherever you find me + flavoured sugar, you are surely about to find some donuts. It’s no secret that I can’t help it. Jam and Custard. Apple and Caramel. Hot Cross. To quote a terrible 90s movie; somebody stop me.
So here’s how my thinking went. I love donuts. Donuts love sugar. Salty peanut sugar is awesome. Peanuts go great with chocolate. Chocolate is perfect with churros. Churros are a kind of donut. CHURROS WITH SALTY PEANUT SUGAR AND BITTER CHOCOLATE.
This recipe is not kidding around. It is seriously addictive. The savoury taste of the fried churros, the salty-sweet peanut hit of the sugar, the dark bitter chocolate. It’s an assault on your senses, in the best possible way. Every new bite is an explosive force of flavour and sensation. I love it. Try it!
- 3oz (75g) unsalted peanuts
- 5oz (150g) caster sugar
- 1 heaped tsp flake salt
- 4oz (100g) dark chocolate (70% cocoa solids)
- ¼ cup (65ml) cream
- ¼ cup (65ml) brewed coffee
- 2 tbsp maple syrup
- 1 cup minus 2 tbsp (125g) plain flour
- 1 tsp baking powder
- 1 tbsp olive oil
- 1 cup boiling water
- oil, for frying
- First, make the Salty Peanut Sugar. Toast the peanuts in a dry pan over a low heat, just until they take on a light golden colour. Place in the freezer for 10 minutes (this will prevent them turning to a paste when you process them).
- Place the cold peanuts, the sugar and salt into a food processor and pulse until the peanuts are ground down almost completely into the sugar. Place in a shallow bowl and set aside.
- To make the sauce, melt all the ingredients together either in the microwave or in a small saucepan. Stir well to combine the ingredients, and keep warm.
- To make the churros, place about 2 inches (4cm) of canola oil in a small saucepan to heat up, and get out a piping bag with a 1.5cm star shaped nozzle.
- While the oil is heating up, combine the flour, baking powder, olive oil and hot water in a bowl and stir to combine into a stiff paste. Scrape up the past and fill the prepared piping bag.
- To test the oil, squeeze out a small amount of the dough, and snip into the oil with scissors. When it sizzles and turns a light golden brown, the oil is ready.
- Using the same process, snip longer lengths of dough into the oil and fry until a light golden brown, before removing to some paper towel to drain.
- When all the dough is used, toss the churros into the peanut sugar, coating them well, and serve with the warm chocolate sauce. Heaven!