Churros

Spanish churros offer a fun twist on classic doughnuts, minus the yeast, whisking you to bustling markets and sunny breakfast tables with their simple allure. Picture them as edible loops of joy, perfect for pairing with hot coffee or chocolate, evoking the vibrant spirit of Spanish fairs and festivals. Who could resist a treat that's become a global favourite at theme parks and cafes? (1)

These delightful fried pastries highlight key ingredients like flour and eggs, transformed through piping and frying into something crispy and comforting. The experience is aspirational, bringing a taste of Mediterranean tradition that feels indulgent and heartwarming, ideal for sharing during lively occasions.

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6 Portions

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Prep: 15 minutes
Cook: 10 minutes

Ingredients

Churros

400ml water
1 tbsp sunflower oil
pinch salt
250g flour
1 egg, beaten
oil for frying

To Serve

caster sugar

Method

Batter: Bring the water to the boil in a saucepan with the salt. Add all the flour to the boiling water and beat it until it comes away from the sides of the pan. Remove the pan from the heat and allow it o cool slightly. Add the egg to the dough and beat it in until it is well combined.
Churros: Spoon the batter into the piping bag and pipe out 10cm long churros, into you have used all the batter.
To Cook: Pour oil in a deep frying pan so that it is 5 cm deep, place it over a high heat. When the oil is very hot reduce the heat to moderate. Place 3-4 churros in the pan and cook them for 3-5 minutes, turning them halfway through cooking, the churros should be pale golden. Remove them from the oil and drain them on kitchen paper. Serve or keep them warm while you prepare the remaining churros.
To Serve: Serve the churros hot coated in caster sugar or serve with caster sugar for dipping.