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Orange-scented churros with spiked hot chocolate

You'll need

  • 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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
  • 15 min preparation
  • 45 min cooking
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At A Glance

  • Serves 6 people
  • 15 min preparation
  • 45 min cooking

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