Churros

Churros

These fluted doughnuts – said to have been invented by shepherds – make a delicious Christmas breakfast.

By , 21 September 2015

(24 votes)

Churros

  • 35 Mins

  • Serves: 24

Nutritional Info
Each 100g serving contains

  • Energy

    3802KJ

    908KCAL

    11%

  • Fat

    4.6g

    med

    7%

  • Saturates

    1.5g

    low

    8%

  • Sugars

    4.4g

    low

    5%

  • Salt

    0.55g

    med

    9%
of your reference intake.
Typical energy values per 100g: 3802kJ/908kcal.
Ingredients
  • 150g plain flour
  • 150g self-raising flour
  • 50g butter, melted
  • 1/2 tsp vanilla extract
  • Sunflower oil, for frying
  • 100g caster sugar, for sprinkling
  • 2 level tsp cinnamon, for sprinkling
Method

  • Sift both flours and a pinch of salt into a bowl. In a jug, mix the butter and vanilla extract with 400ml boiling water.

  • Make a well in the centre of the flour mixture and pour in the liquid. Using a wooden spoon, beat it into the flour until there are no lumps.Leave to rest for 10-15 minutes.

  • In a large, heavy-based pan, heat the oil to 170C or until a small piece of bread dropped in turns golden in 30-45 seconds.

  • Put the dough in a piping bag with a star-shaped nozzle. Carefully pipe strands of dough directly into the oil, snipping off the ends with scissors – they should be 8-10cm long. Fry for about 1-1/2 minutes until golden and crispy, then remove with a slotted spoon and put on kitchen roll to drain. Repeat with the rest of the dough.

  • Mix together the sugar and cinnamon, then sprinkle on the churros. Serve warm with a chocolate dipping sauce.