1 tsp dried yeast
1/2 tsp caster sugar
2 cups plain flour
1/2 tsp salt
2 tsp caster sugar (for the flour mixture)
1 1/2 tbs rice bran oil or olive oil
2 tbs milk
1 tsp poppy seeds
1 tsp sesame seeds
1 tsp linseed
1. Combine the yeast, 1/2 teaspoon caster sugar and 3 tablespoons of warm water in a small bowl. Cover with a plastic wrap and leave in a warm place for 10 minutes or until foamy.
2. Mix the flour, salt and 2 teaspoons of caster sugar in a large bowl. Make a well in the centre and pour in the oil, 1/2 cup of warm water and the yeast mixture. Mix to a soft dough and knead on a lightly floured surface for about 10 minutes, or until smooth and elastic (add a little extra flour if needed).
3. Brush a large bowl with oil. Place dough in bowl. Cover with a damp tea towel. Set aside in a warm place for one hour, or until the dough has doubled in size.
4. Punch down the dough in the centre. Knead for 2 minutes. Divide dough into 10 portions (depending on how large you want your rolls). Make different shaped rolls. This is your chance to get creative!
5. Preheat oven to 180 degrees Celsius. Arrange the rolls on oven tray lined with baking paper. Cover loosely with a damp tea towel. Leave to rise for approximately 20 minutes.
6. Brush the rolls with milk and sprinkle with your choice of seeds. Bake rolls for 15-20 minutes or until lightly browned. Serve with butter or margarine.
1 1/4 cups plain flour, sifted
1/4 tsp salt
1 1/4 cups water
1/4 cup caster sugar
2 tsps ground cinnamon
rice bran oil or any cooking oil, to deep-fry
Hot Chocolate Sauce:
3/4 cup thickened cream
180g packet dark chocolate, chopped
1. Combine sifted flour and salt in a large bowl. Place the water and butter in a medium saucepan over low heat and cook stirring, until butter melts. Bring to the boil. Add the flour and cook, stirring with a wooden spoon, until the mixture forms a ball and comes away from the side of the pan. Transfer mixture into a clean mixing bowl fitted with a paddle attachment. Set aside for a few minutes to cool slightly.
2. Using an electric mixer , beat the eggs into the flour mixture, one at a time, beating well after each addition until well combined (mixture should look glossy and thick). Transfer mixture into a piping bag fitted with a 1.5cm star fluted nozzle.
3. Half-fill medium heavy-based saucepan with oil. Heat oil over medium-high heat (you will know when the oil is ready when you drop in a cube of bread and it turns golden brown in a few seconds).
4. Pipe mixture into the oil and use scissors to cut the dough to a desired length. Cook for 2 minutes and turn using tongs and cook until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with the remaining dough.
5. Combine sugar and cinnamon in a bowl. Sprinkle churros with cinnamon sugar.
6. To make the chocolate sauce, bring cream almost to the boil in a small saucepan. Add chocolate and stir until smooth. Cool slightly. Serve churros with chocolate sauce.