I came across this recipe in an old Good Taste magazine and at first hesitated thinking it would be too painful to make. It's not!! The batter is whipped up in a jiffer and if you want to serve these for guest you could make them 8 hours ahead of time and store in an airtight container. Now this is a big call but I'm going to say it, I think these are better than San Churros - there I said it! These are so light and fluffy inside but very crispy on the outside so just perfect. These would win your kids over for sure! Eb x
- 200g plain flour sifted
- 250g water (boiled)
- 80g butter
- 3 eggs
- 1 tsp vanilla bean paste
- Oil for frying
- 100g caster sugar
- 2 tsp cinnamon sugar
Add sugar and cinnamon to bowl and mix on Speed 5 for 10 seconds. Set aside on a plate ready for rolling the churros in.
Add boiling water and butter to the bowl and mix for 2 minute at Varoma Speed 3 until butter has melted completely. Add flour and mix for 1 minutes at Varoma on Speed 5. Scrape down sides and mix a little longer if required.
With blades on Speed 5, add eggs one at a time and allow to beat for 1 minute. The mix will look glossy. Spoon into a piping bag with 1cm fluted nozzle.
I used grapeseed oil in a frypan to cook. I put enough oil in the pan so that the churros were almost covered. I cooked them in batches of 3, they don't take long and can be tricky to turn so didn't want to overload the pan and risk burning. Once golden brown remove from pan and roll in the sugar.
Serve on a platter with chocolate sauce, caramel sauce, fresh fruits, marshmallows etc.