Churros with Cinnamon Sugar
Churros with Cinnamon Sugar

Churros with Cinnamon Sugar

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.

YIELDS

30

PREPARATION

15 mins

COOKING

25 mins

INGREDIENTS

FOR THE CHURROS

  • 55ml full fat milk
  • 75ml water
  • 50g unsalted butter
  • 20g Tate & Lyle Golden Caster Sugar
  • 125g plain flour (sifted)
  • 3 medium eggs (beaten)
  • sunflower oil (for frying)
  • A pinch of salt

FOR THE CINNAMON SUGAR

  • 2 rounded tbsp Tate & Lyle Golden Caster Sugar
  • 1 level tsp cinnamon

  • You will also need a piping bag fitted with a large star nozzle.

HOW TO MAKE THIS RECIPE

  1. 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.
  2. 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.
  3. 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.
  4. Mix the Tate & Lyle Golden Caster Sugar and cinnamon together in a small bowl, sprinkle over the churros, lightly toss to coat and serve.