T+L CHURROS RECIPE PDF
Makes: about 30
Prep time: 15 minutes
Cooking time: 25 minutes
Churros, sweet fried choux pastry fritters, liberally dusted with sugar, are a Spanish institution typically served at
breakfast with hot chocolate for dipping. With or without hot chocolate they are absolutely divine.
For the churros
55ml (2floz) full fat milk
75ml (3floz) water
50g (2oz) unsalted butter
20g (¾oz) Tate & Lyle’s soft caster sugar
pinch of salt
125g (4½oz) plain flour, sifted
3 medium eggs, beaten
sunflower oil, for frying
For the cinnamon sugar
2 rounded tbsp Tate & Lyle’s soft caster sugar
1 level tsp cinnamon
You will also need a piping bag fitted with a large star nozzle.
Combine the milk, water, butter, sugar and salt in a medium non-stick pan, bring to the boil and 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.
Heat the oil for deep frying in a large pan to 190°C, 375°F and also preheat the oven to 150°C/Fan130°, 300°F, Gas
Pipe 5 or 6 x 10cm (4”) 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.
Mix the sugar and cinnamon together in a small bowl , sprinkle over the churros, lightly toss to coat and serve.