- 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.