OnTap Magazine

Ingredients FOR THE CHURROS 250ml beer of your choosing (nothing too bitter) 60g butter 40g brown sugar ½ tsp salt 130g cake flour 1 egg, beaten 1 tsp vanilla essence sunflower, vegetable or canola oil for frying 60g white sugar 3 tsp cinnamon FOR THE SAUCE 60ml Liefmans Fruitesse or similar fruit beer 90g dark chocolate, chopped 130ml dulce de leche ½ tsp salt DULCE DE LECHE HACK If you can’t find a can of dulce de leche, there’s a very easy substitute. All you need is a can of sweetened condensed milk and a saucepan of water. Remove the label from the can and place it on its side, unopened, into the saucepan. Completely submerge in hot water, ensuring that the water is a few centimetres above the tin. Simmer on medium-high heat for about 2½ hours, checking the water level every 30 minutes. Hey presto – cheat’s dulce de leche! Method T o make the churros, mix the beer, butter, brown sugar and salt together in a saucepan. Bring to the boil. Remove from the heat, add the flour and stir quickly with a wooden spoon. The mixture will clump together in a doughy ball. Set the mixture aside to cool. While the mixture is cooling, start on the chocolate sauce. Add the fruit beer and chocolate to a small saucepan and heat gently until the chocolate melts. Remove from the heat and stir in the dulce de leche and salt. Set aside. To make the dusting for the churros, add the white sugar and cinnamon to a shallow bowl and mix. Set aside. Once the dough has cooled (it doesn’t need to be completely cold), add the beaten egg and vanilla essence to the dough, mixing until combined. Heat about 10cm of oil in a medium saucepan. It should be hot but not boiling. Transfer the dough to a piping bag. Attach the widest nozzle you have. Pipe 15cm sections of the dough onto a piece of baking paper and once the oil is hot, drop them into the oil three of four pieces at a time. Fry for 2-3 minutes or until golden brown, then drain on a piece of kitchen towel. Once the oil has drained, roll the churros in the cinnamon sugar and serve warm. Dunk them into the the chocolate sauce and serve with the remaining fruit beer. ontapmag.co.za | Winter 2019 | 49