• 30g unsalted butter

  • 125g plain flour

  • 50g plus 3 tablespoons caster sugar

  • 250ml water

  • pinch salt

  • 1 large egg

  • 2 tablespoons ground cinnamon

  • sunflower oil for frying


  1. Put the flour, salt and 2 tablespoons of the caster sugar into a bowl and mix

  2. Put the water and butter in a pot and bring to the boil, remove from heat

  3. Empty the contents of the bowl into the pot and beat quickly with a wooden spoon until you have a smooth paste

  4. Beat in egg until paste is glossy

  5. Cover with clingfilm and leave for 10 minutes

  6. Mix 50g caster sugar with the 2 tablespoons of ground cinnamon

  7. Heat deep fat fryer to 170 degrees. (you can use a pot with sunflower oil to fry these too, I just feel safer using deep fat fryer)

  8. Fill a piping bag with the churros mixture, to get the real churro shape use a star shaped nozzle

  9. Carefully pipe directly into the oil 

  10. Fry until golden. Drain off oil.

  11. Roll in the cinnamon and sugar. 

These are great served with bitter chocolate dipping sauce, whipped cream flavoured with orange and/or salted caramel sauce. I choose all 3 because why not?!

​I love churros! They always remind me of being in Disneyland as a kid, one of my favourite memories. I hate waiting until the Christmas market comes to Belfast for a fix so I have been playing about with a recipe for them.

I have tried a few recipes with no egg and I don't think they taste as good but if you would rather, just add an extra 10ml of water and leave the egg out.