Georgina Hayden's churros Dutch baby recipe
Hayden says this is her 'kids' dream breakfast'.
Ingredients
"I love classic Spanish churros for breakfast – who doesn’t?" Chef Georgina Hayden says.
"Dipped in hot chocolate, they’re such a treat, but deep-frying is not something I want to be doing on a weekday morning (or any morning, come to that). This is a striking and fun alternative.
"As with all good batters, you can just leave this one in the fridge overnight for next-level effortlessness. My kids’ dream breakfast."
Churros Dutch baby
Serves: 4
85g plain flour
275ml whole milk
3 large eggs
A good pinch of sea salt
1tsp vanilla extract
50g unsalted butter
4tbsp icing sugar
1tsp ground cinnamon
150g chocolate (Hayden likes a mixture of dark and milk, but whatever floats your boat…)
200ml single cream
Method
1. Blitz the plain flour, 175 millilitres of the whole milk, the eggs, sea salt and vanilla in a blender until smooth. You can also do this by hand with a whisk.
2. If you can, cover and leave the mixture to rest for 30 minutes, or in the fridge if leaving longer (though bring the batter to room temperature before cooking).
3. Preheat your oven to 220°C/200°C fan/gas mark seven.
4. Cut the butter into cubes and place in a large ovenproof frying pan or cast-iron pan.
5. Pop into the oven until the butter has melted and is browned (this adds loads of flavour), but you don't want it to burn, so keep an eye on it.
6. Working quickly and carefully, leave the pan in the oven, pour in the batter and shut the door. Leave it untouched for 20 minutes (do not open that door!).
7. Then reduce the oven temperature to 180°C/160°C fan/gas mark four and bake for a further five minutes.
8. While the pancake is baking, make the cinnamon sugar and the hot chocolate. Mix the icing sugar and ground cinnamon and set aside. Cut or break the chocolate into small equal-sized pieces and place them in a heatproof bowl.
9. When the Dutch baby is almost ready, heat the single cream and remaining 100 millilitres of milk in a small saucepan over a medium heat, so it is hot but not boiling. Remove from the hob before it starts to bubble, then pour it over the chocolate. Leave for one minute, then stir until you have a thick, smooth chocolate sauce.
10. When the Dutch baby is ready, remove from the oven and dust straight away with the cinnamon sugar, as evenly as you can. Serve with the chocolate sauce on the side.
MEDesque by Georgina Hayden is published in hardback by Bloomsbury Publishing. Photography by Laura Edwards. Available now.
