FEATURE RECIPE
Orange-scented churros with spiked hot chocolate

Orange-scented churros with spiked hot chocolate

Serves 6

Cooking Time Prep time 15 mins, cook 45 mins



2   blood oranges, finely grated rind and juice only
1 tbsp   olive oil
275 gm   ‘00’ strong flour
For deep-frying:   vegetable oil
220 gm   caster sugar combined with 2 tsp ground cinnamon, for dusting
Spiked hot chocolate
250 ml   (1 cup) milk
180 ml   pouring cream
60 ml   orange liqueur, such as Grand Marnier
2   blood oranges, rind only, removed with a peeler
250 gm   dark chocolate (61% cocoa solids), finely chopped


1 For spiked hot chocolate, combine milk, cream, liqueur and orange rind in a saucepan and bring to the simmer over low heat. Cook for 5 minutes to infuse, strain into a clean pan, add chocolate and stir continuously over low heat until melted. Keep warm.
2 Combine orange rind, 100ml orange juice, olive oil, 500ml water and 1 tsp salt in a large saucepan and bring to the boil over medium-high heat. Add flour, stirring continuously with a wooden spoon until dough is smooth (2-3 minutes), then transfer to a piping bag with a 1cm-fluted nozzle.
3 Heat vegetable oil in a deep-fryer or large deep saucepan to 160C. Pipe 7cm-long pieces of dough into oil, using scissors to cut off each one (be careful as hot oil may splash). Fry, in batches, until golden (8-10 minutes), drain on absorbent paper, toss in cinnamon sugar and serve with spiked hot chocolate.


RECIPE Emma Knowles and Lisa Featherby PHOTOGRAPHY Ben Dearnley STYLING Emma Knowles

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