Recipes
Churros
These fluted doughnuts – said to have been invented by shepherds – make a delicious Christmas breakfast.
These fluted doughnuts – said to have been invented by shepherds – make a delicious Christmas breakfast.
(31 votes)
Cook: 35 Mins
Serves: 24
Price: 50p per serving
Nutritional Information
Each 100g serving contains
Energy
3802kj
908kcal
3802kj
908kcal
11%
Fat
4.6g
4.6g
Med
7%
7%
Saturates
1.5g
1.5g
Low
8%
8%
Sugars
4.4g
4.4g
Low
5%
5%
Salt
0.55g
0.55g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
3802kj/909kcal
Typical energy values per 100g:
3802kj/909kcal
Ingredients
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
Method
1
Sift both flours and a pinch of salt into a bowl. In a jug, mix the butter and vanilla extract with 400ml boiling water.
2
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.
3
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.
4
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.
5
Mix together the sugar and cinnamon, then sprinkle on the churros. Serve warm with a chocolate dipping sauce.