How to make it

  • Pour the oil into a large heavy bottomed pan or frying pan, making sure there is enough to totally cover the churros and set aside;
  • Pour the flour and baking powder into a mixing bowl, large enough to accommodate the dough mixture, add a touch cinnamon and stir well to combine together;
  • Pour the water into a saucepan and add the 1tbsp oil with the sugar and salt;
  • Stir to mix everything well together and, on high heat, bring mixture to the boil then remove from heat;
  • Slowly blend this mixture into the flour, stirring and beating constantly until thickened to a sticky but well formed, smooth dough - NO LUMPS;
  • Spoon into a pastry bag or similar;
  • Heat oil in main pan on a medium high to high heat to around 180c/360f;
  • Carefully squeeze the dough into the hot oil and, ensuring it floats freely in the oil while frying, fry until golden brown;
  • Remove with a slotted spoon/spatula and let drain on some kitchen towel;
  • Cut into manageable lengths, sprinkle with sugar and/or drizzle with honey and serve immediately.
  • Heat the vanilla pod and seeds, cinnamon stick and milk in a saucepan until boiling;
  • Remove the pan from the heat and add the chocolate pieces, stirring until the chocolate melts;
  • Whisk the hot chocolate vigorously until frothy on top and add sugar, to taste;
  • Serve with a dusting of nutmeg.

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