Churros

Takes 20 minutes | Serves 15 |

Ingredients

50 g caster / superfine sugar
2 tsp ground cinnamon
150 g all purpose flour
1 tsp baking powder
1 pinch salt
1 tbsp vegetable oil (for batter)
250 ml boiling water
500 ml nutral oil (for frying)

Steps

Cinnamon Sugar Coating

• Combine sugar and cinnamon in a shallow bowl, set aside.

Batter

• Mix flour, baking powder, and salt in a bowl. Add oil and water and mix until just combined - it should be a thick, gummy batter, like a wet sticky dough, not thin and watery.

Piping and Frying

• Transfer dough into a piping bag with a 8mm star tip nozzle. Set aside while oil heats.
• Heat 5cm oil over medium high in a small pot, wok, or small but deep skillet to 170°C, or until it takes 20 seconds for a small cube of bread to turn golden.
• Pipe 15cm lengths of dough into the oil, snipping with scissors close to oil surface to avoid splash. Do 3 to 4 per batch, makes 10 to 12 in total.
• Cook for 2-3 minutes or until golden and crisp, rolling occasionally.
• Remove onto paper towel lined plate to drain. Then roll in sugar. Serve hot with Chocolate Sauce!