Orange Chocolate Churros

Instructions

1. 1

   Preheat the oil in a deep frying pan to 180°C. Prepare the orange zest and juice mixture by whisking the zest and juice together in a small bowl.

   Tip: Use a candy thermometer for more accurate results

2. 2

   In a separate large bowl, whisk together the flour, sugar, and salt.

   Tip: Make sure to sift the flour for a lighter texture

3. 3

   Add the unsalted butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.

   Tip: Be careful not to overwork the dough

4. 4

   In a separate bowl, whisk together the eggs and vanilla extract. Add the orange juice and whisk until combined.

   Tip: Make sure to scrape down the sides of the bowl

5. 5

   Add the wet ingredients to the dry ingredients and mix until a dough forms.

   Tip: Don't overmix, as this can lead to tough churros

6. 6

   Knead the dough for 5 minutes until smooth and elastic.

   Tip: Use a stand mixer with a dough hook attachment for easier kneading

7. 7

   Using a piping bag fitted with a star tip, pipe the dough into 5cm long strips.

   Tip: Make sure to hold the piping bag at an angle to achieve the right shape

8. 8

   Fry the churros in batches of 3-4 until golden brown, about 2-3 minutes per side.

   Tip: Don't overcrowd the pan, as this can lower the oil temperature

9. 9

   Drain the churros on paper towels and dust with confectioners' sugar.

   Tip: Serve immediately, or let cool completely and store in an airtight container