Churros

Ingredients

  • 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

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Method

  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. 

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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.