Candy cane churros with white chocolate sauce recipe

1. In a medium saucepan on a medium heat, add 200ml water, the butter, sugar, vanilla extract and a pinch of fine salt, and heat until the butter has melted and the sugar has dissolved. Then increase the heat and bring to a rolling boil. Remove from the heat, immediately add the flour and stir vigorously to incorporate. Leave to cool for 5 mins in the pan before adding the egg. Mix with a wooden spoon until a smooth but still stiff dough is formed.
2. Spoon into a piping bag fitted with a large star nozzle and pipe candy cane shapes, roughly 10cm in length, onto a parchment-lined baking tray. Pop this into the fridge while you make the sauce.
3. Place the chocolate in a small heatproof bowl. Heat the double cream in a small saucepan until scalding hot but not boiling, pour over the chocolate and stir until smooth. Spoon into a piping bag with a very small cut at the end.
4. Mix the cinnamon and caster sugar on a plate. To cook the churros, heat the oil to 180°C in a large saucepan.
5. Once the oil is at temperature, remove the churros from the fridge and gently pick up from the tray and carefully lower into the oil. Repeat with 4 or 5 churros at the same time. Cook for 3 minutes before turning over and cooking for another 3 mins until they’re a dark golden colour all over. Remove from the oil with a slotted spoon and place on a paper towel-lined tray. Leave for 1 min, then roll in the cinnamon sugar before leaving to one side while you repeat with the rest of the churros.
6. Once all the churros are cooked and have been dipped in the cinnamon sugar, drizzle the white choc sauce over them all to create a candy cane effect. Pipe any remaining sauce into a small dish and serve with the churros ready to dunk in.

Tips: You can freeze leftover churros. To reheat, put into a hot oven from frozen for 15 minutes. While not as great as fresh, they still make a yummy treat.

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