Churros with Cinnamon Sugar
By Tate & Lyle Cane Sugars
Published on 28 December 2022
Churros, sweet fried choux pastry fritters, liberally dusted with sugar, as a Spanish institution typically served at breakfast with hot chocolate for dipping. With our without hot chocolate they are absolutely divine.Time and servings
40 minsTotal time
15 minsPrep time
25 minsCooking time
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.