White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 250ml (1 cup) water
- 100g unsalted butter
- 250g (1 ⅓ cup) plain flour
- ¼ tsp salt
- 3 eggs, lightly whisked
- Vegetable oil, to deep-fry
- 80g (½ cup) Chelsea White Sugar
Chocolate Sauce
- 165 ml (⅓ cup) pouring cream
- 190g (1 cup) milk chocolate, roughly chopped
Chelsea Products in Recipe
Reviews
1
What did you think of this recipe?
Rozahnia1234
This recipe is good because it helps me with the recipes in the future because I've always wanted to be a baker.
4
Method
Combine water and butter in a medium saucepan and bring to the boil. Cook, stirring, for 3-4 minutes or until butter melts then remove from heat. Beat in the flour and salt and return to the heat. Cook, for 3 minutes more, stirring all the time until the dough comes away from the side of the saucepan.
Let cool for five minutes then add the eggs, one at a time, beating well between each addition. Cover mixture well and place in the fridge to rest for 30 minutes.
Spoon dough into a piping bag fitted with a 1 ½ cm-diameter fluted nozzle and place the Chelsea White Sugar on a flat plate.
Fill a large saucepan with the oil, so it is about 5cm deep. Heat to 180C or until a small cube of bread will turn golden brown in 10 seconds. Pipe churros, about 10cm long and two or three at a time, into the hot oil and deep-fry for a minute or until golden brown. Use a slotted spoon to transfer the churros to a wad of paper towel to cool for a couple of minutes then dust in the sugar (don't be tempted to dust the churros in sugar straight from the pan or sugar will clump up).
Repeat with the remaining dough, reheating oil between batches.
For the chocolate sauce; place the cream in a small saucepan and bring just to boiling point. Remove from heat and stir in the chocolate pieces until they have melted and you have a smooth, glossy sauce.
Arrange churros on a platter and serve with the warm chocolate dipping sauce.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
1
What did you think of this recipe?
Rozahnia1234
This recipe is good because it helps me with the recipes in the future because I've always wanted to be a baker.
4
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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