Churros

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6 Ingredients

Number of servings

25grams unsalted butter
200grams plain flour
50grams caster sugar
1teaspoons baking powder
1 liter sunflower oil (for deep-frying)
1tablespoons cinnamon

Nutrition per serving

27% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These cinnamon- and sugar-sprinkled Spanish snacks take minutes to make and will be devoured just as quickly. Try them dipped in hot chocolate.

Method

Step 1 of 6

Measure 200ml boiling water into a jug. Add the butter and stir until it melts. Sift together the flour, half the sugar, and the baking powder into a bowl.

Step 2 of 6

Make a well in the centre and slowly pour in the hot butter liquid, beating continuously, until you have a thick paste; you may not need all the liquid. Leave the mixture to cool and rest for 5 minutes.

Step 3 of 6

Pour the oil into a large, heavy-based saucepan to a depth of at least 10cm and heat it to 170-180°C. Keep the correct-sized saucepan lid nearby and never leave the hot oil unattended. Regulate the temperature, making sure it remains even, or the churros will burn.

Step 4 of 6

Place the cooled mixture into the piping bag. Pipe 7cm lengths of the dough into the hot oil, using a pair of scissors to snip off the ends. Do not crowd the pan, or the temperature of the oil will go down. Cook the churros for 1-2 minutes on each side, turning them when they are golden brown.

Step 5 of 6

When done, remove the churros from the oil with a slotted spoon and drain on kitchen paper. Switch off the heat.

Step 6 of 6

Mix the remaining sugar and the cinnamon together on a plate and toss the churros in the mixture while still hot. Leave to cool for 5-10 minutes before serving while still warm.