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Churros with Cinnamon Sugar

Churros with Cinnamon Sugar

  Rating 0.0

Prep

15 min

Bake

25 mins

Serves

30

Difficulty

Medium
Churros with Cinnamon Sugar

About

Churros, sweet fried choux pastry fritters, liberally dusted with cane sugar, are a Spanish institution typically served at breakfast with hot chocolate for dipping. With or without hot chocolate they are absolutely divine.

made using

Golden Caster

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Instructions
Ingredients
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Step 1

Combine the milk, water, butter, Tate & Lyle Golden Caster Sugar and salt in a medium non-stick pan, bring to the boil and as soon as the butter has melted, quickly add the flour off the heat. Beat vigorously with a wooden spoon then return to a moderate heat and continue beating for 1 minute to cook the flour. Leave to cool for 5 minutes and beat in the eggs a little at a time to make a smooth, stiff and glossy mixture. Transfer to the piping bag with its nozzle.

Step 2

Heat the oil for deep frying in a large pan to 190°C, 375°F and also preheat the oven to 150°C/Fan130°, 300°F, Gas Mark 2.

Step 3

Pipe 5 or 6 x10cm (4”) lengths of the choux pastry into the hot oil, cutting each one off with a pair of scissors. Fry for 3-4 minutes, turning, until crisp and golden. Using a slotted spoon, lift out onto a baking tray lined with kitchen paper to drain and keep warm in the oven whilst you cook the remainder.

Step 4

Mix the Tate & Lyle Golden Caster Sugar and cinnamon together in a small bowl, sprinkle over the churros, lightly toss to coat and serve.

Ingredients – 8 items

Serving

1

FOR THE CHURROS

Milk

Milk

Full fat

55 ml
Water

Water

75 ml
Butter

Butter

Unsalted

50 g
Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

20 g
Flour

Plain flour

(sifted)

125 g
Eggs

Eggs

Medium (beaten)

3
Rapeseed-oil

Sunflower oil

(for frying)

Salt-table

Salt

A pinch

FOR THE CINNAMON SUGAR

Fairtrade Golden Caster

Fairtrade Tate & Lyle Golden Caster Sugar

2 tbsp
Cinnamon

Cinnamon

1 tsp

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