Churros
Makes : 8 large churros
Takes: 15 mins - 30 mins
Churros originated in Spain and made their way to Mexico. These crispy deep fried pastry goodies are traditionally shaped by a ‘churrera’, a syringe with a star shaped nozzle but I’ve used a sturdy piping bag instead.
I like to roll mine in cinnamon sugar and dip in warm melted chocolate – simply divine!
Ingredients
For the Churros:
60g unsalted butter
120ml water
2 teaspoons caster sugar
1 teaspoon cinnamon powder (optional)
120g plain flour
1 egg, beaten
vegetable oil for deep frying
melted chocolate, to serve
For the Cinnamon Sugar:
25g caster sugar
¼ teaspoon cinnamon powder, or more if you love it
Method
Start by making the churros pastry dough. Place the butter, water, caster sugar and cinnamon powder (if using) in a pan and heat gently until the butter has melted and the water is at a rolling boiling.
Turn off the heat and add the flour quickly, mixing well until there are no traces of flour. It will come away from the sides of the pan when it is ready.
Allow to cool for a few minutes until it is room temperature.
Stir in the beaten egg, a little at a time (you may not need the whole egg) until it is the consistency of a thick batter. Set aside to cool.
In the meantime, make the Cinnamon Sugar by stirring the ingredients together in another bowl.\
Heat the oil for deep-frying to 170C.
Transfer the churros dough to a piping bag fitted with a star shaped nozzle.
Once the oil is hot enough, pipe 6 inch churros into the oil.
Allow them to cook and turn deep golden brown, carefully moving them around so they colour evenly.
Drain on absorbent paper and quickly roll in cinnamon sugar.
Serve hot with melted chocolate for dipping.
