Funky Churros

Funky Churros

Easy Mexican Churros

Churros with Chocolate Sauce

These are  a hell of a lot of fun to make….but be warned you’re working with dastardly hot fat here so either use your brain or use some flame proof gloves!

Churros are simply Mexican/Spanish donuts and are ostensibly eaten at breakfast, they are long and ridged, sprinkled with sugar and dipped in Chocolate sauce – now that is what I call a breakfast. I kinda like to break with convention as often as I can and I like to mess around in the kitchen so this is why I’ve made ‘funky churros’………pluse it’s hypnotic piping batter into hot oil!!

Makes enough for 4 people

250grms plain flour

2 tablespoons of caster sugar

1 egg, beaten

1 pinch salt

2 tps vanilla essence

350mls boiling water

50grms unsalted butter, melted

Veg oil for deep frying.

So kick things off by adding the flour and sugar to a large mixing bowl. Combine the boiling water, butter and vanilla essence then add straight into the flour and sugar mix. Mix really well with a wooden spoon, after about 2 minutes add the egg and continue to mix until you have  a pretty stodgy batter mix.

Leave to one side to cool.

Next get the cooking oil up to speed but only to about 150c – when the oil is heating spoon the Churros batter into a piping bag with a star nozzle. When the oil hits temperature, pipe in a little of the batter mix – clip it off with scissors. Let the test piece get nice and golden, it won’t take long then remove – rip it open and check that it’s fluffy inside.

To cook the churros then simply pipe them into the oil in batches of two or three depending on how funky you want to make them! Remove them to kitchen paper to drain then dust with sugar and cinnamon – serve with a simple melted chocolate bar and eat immediately!