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

By , 21 September 2015
  • Ready in: 35 mins
  • Serves: 24
  • Price: 50p per serving
Nutritional Info
Each 100g serving contains
  • Fat 4.6
  • Sat Fat 1.5
  • Sugar 4.4
  • Salt 0.55
  • Cals 908
of your reference intake.
Typical energy values per 100g: 3802kJ/908kcal.
  • 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
  • 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.