Churros
Fried Dough Sticks Rolled in Cinnamon Sugar
Churros are a choux-like dough piped into hot oil, fried until crisp and rolled in cinnamon sugar. The source adds wholemeal flour for a deeper flavour. They are eaten at once with a cup of hot chocolate.
The chef's recipe makes a paste of 250 g of flour and 85 g of wholemeal flour cooked in 480 ml of water, pipes it into oil at 190°C and fries for about 3 minutes.
Ingredients
Ingredients
- 480 ml water
- 2 tbsp sugar
- 1/2 tsp fine sea salt
- 3 tbsp butter
- 250 g plain flour
- 85 g wholemeal flour
- 2 eggs
- Vegetable oil for deep-frying
- 150 g caster sugar mixed with 2 tsp ground cinnamon, to roll
Method
- Make the paste Bring the water, sugar, salt and butter to the boil. Tip in both flours and beat hard until the mixture leaves the pan sides. Cool for 5 minutes and beat in the eggs one at a time.
- Pipe Spoon the paste into a piping bag with a large star nozzle.
- Fry Heat 5 cm of oil in a deep pan to 190°C. Pipe 15 cm lengths into the oil, cutting with scissors. Fry for about 3 minutes, turning, until deep golden and crisp. Drain on kitchen paper.
- Roll and serve Roll the hot churros in the cinnamon sugar and serve at once.
Food safety
Deep-frying: use a deep, heavy pan filled no more than half, a thermometer and a lid within reach. Never leave it unattended and never put water on hot oil. The dough can spit when piped in: pipe close to the surface.
Pipe straight from the bag; resting the dough makes it heavy.
Eat within the hour.