Enjoy with coffee and/or a small glass of Málaga wine, served in a tumbler over 1-2 ice cubes and garnished with a strip of orange zest.
- 25 ml (11⁄2 tbsp) Málaga wine
- 20 g (11⁄2 tbsp) butter
- 1 pinch cinnamon
- 1 tsp organic lemon zest
- 125 g (3⁄4 cup) flour (type 405), sieved
- 1 egg (medium-sized)
- 1 pinch baking powder
- Oil for deep-frying
- Icing sugar, for dusting
- 175 g semi-sweet cooking chocolate
- 30 g (1⁄4 cup) sugar
- 2 tbsp cocoa powder
- 1–2 pinches cinnamon
FOR THE CHURROS
Bring the Málaga wine to a boil, then add 200 ml (3⁄4 cup) water, the butter, cinnamon and lemon zest. Stir in the sieved flour and combine everything to a smooth dough, stirring continuously with a wooden spoon. Continue to stir for another 1–2 minutes.
Transfer the dough to a mixing bowl and mix in the egg with an electric mixer. Leave the dough to cool, then knead in the baking powder.
Heat plenty of oil in a deep-fryer according to the manufacturer’s instructions; or alternatively, use a deep saucepan and heat the oil to about 180°C (350°F).*
Transfer the dough into a piping bag fitted with a fluted nozzle and pipe 10 cm (4inch) lengths straight into the hot oil, using a sharp knife to cut it into lengths. Deep- fry the churros in batches until golden brown, about 6–8 minutes each. Serve hot with the chocolate dipping sauce, dusted with icing sugar to taste.
FOR THE CHOCOLATE SAUCE
Break the cooking chocolate into pieces. Transfer to a saucepan together with 200 ml (3⁄4 cup) water, the sugar, cocoa powder, cinnamon and a tiny pinch of salt.
Gently heat to melt, stirring continuously, until you have a glossy sauce. Set aside.
* If you do not have a cooking thermometer, test with a wooden spoon: Dip the spoon handle into the hot oil. The temperature is right if small bubbles start to rise quickly.
Images and recipes from Dining at Dusk by Stevan Paul, photography by Daniela Haug. Murdoch Books RRP $39.99’. Out now.