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Orange-scented churros with spiked hot chocolate

Australian Gourmet Traveller Spanish dessert recipe for orange-scented churros with spiked hot chocolate.
Orange-scented churros with spiked hot chocolate

Orange-scented churros with spiked hot chocolate

Ben Dearnley
6
15M
45M
1H

Ingredients

Spiked hot chocolate

Method

Main

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.

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