Churros
Ingredients
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30g unsalted butter
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125g plain flour
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50g plus 3 tablespoons caster sugar
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250ml water
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pinch salt
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1 large egg
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2 tablespoons ground cinnamon
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sunflower oil for frying
Method
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Put the flour, salt and 2 tablespoons of the caster sugar into a bowl and mix
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Put the water and butter in a pot and bring to the boil, remove from heat
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Empty the contents of the bowl into the pot and beat quickly with a wooden spoon until you have a smooth paste
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Beat in egg until paste is glossy
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Cover with clingfilm and leave for 10 minutes
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Mix 50g caster sugar with the 2 tablespoons of ground cinnamon
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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)
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Fill a piping bag with the churros mixture, to get the real churro shape use a star shaped nozzle
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Carefully pipe directly into the oil
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Fry until golden. Drain off oil.
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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.
