Ingredients
- 125 g of plain flour, sifted
- 55 ml of whole milk
- 50 g of unsalted butter
- 20 g of tate & lyle soft caster sugar, plus 2 tbsp for the cinnamon sugar
- 1 pinch of salt
- 3 medium eggs, beaten
- 1 tsp of cinnamon
- 1 bottle of sunflower oil, for frying
Method
Step 1
Combine the milk, water, butter, 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.Step 2
Heat the oil for deep frying in a large pan to 190C/ 375F and also preheat the oven to 150C/130 Fan/Gas 2.Step 3
Pipe 5 or 6 x 10cm 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.Step 4
Mix the sugar and cinnamon together in a small bowl, sprinkle over the churros, lightly toss to coat and serve.