Churros with Cinnamon Sugar
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
- 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.
- 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.
- 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.
- Mix the Tate & Lyle Golden Caster Sugar and cinnamon together in a small bowl, sprinkle over the churros, lightly toss to coat and serve.