Prep
15 minBake
25 minsServes
30Difficulty
Medium 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.
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.
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.
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.
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
1
FOR THE CHURROS
Milk
Full fat
Water
Butter
Unsalted
Fairtrade Tate & Lyle Golden Caster Sugar
Plain flour
(sifted)
Eggs
Medium (beaten)
Sunflower oil
(for frying)
Salt
A pinch
FOR THE CINNAMON SUGAR
Fairtrade Tate & Lyle Golden Caster Sugar
Cinnamon
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