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Cinnamon sugar churros


Makes: 16
timePrep time: 20 mins
timeTotal time:
Cinnamon sugar churros
Recipe photograph by Ant Duncan

Cinnamon sugar churros

Finish a feast with these delicious golden brown churros dusted in cinnamon

Makes: 16
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
106Kcal
Fat
7gr
Saturates
2gr
Carbs
9gr
Sugars
2gr
Fibre
0gr
Protein
2gr
Salt
0.1gr

Adriana Cavita

Adriana Cavita

Adriana Cavita grew up in a small village near Mexico City. She was inspired to cook by her grandma, who owned a street food business selling quesadillas, tacos and tamales. Having worked at some of the world's top restaurants, she now has her own in London called Cavita
See more of Adriana Cavita’s recipes
Adriana Cavita

Adriana Cavita

Adriana Cavita grew up in a small village near Mexico City. She was inspired to cook by her grandma, who owned a street food business selling quesadillas, tacos and tamales. Having worked at some of the world's top restaurants, she now has her own in London called Cavita
See more of Adriana Cavita’s recipes

Ingredients

  • 125ml whole milk
  • 30g butter
  • 1 tbsp caster sugar
  • ¼ tsp fine salt
  • 150g plain flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 litres flavourless oil, to deep-fry
To coat
  • 1 tbsp caster sugar
  • 1 tsp ground cinnamon
You will also need
  • piping bag
  • 1.5-2cm star-shaped nozzle

Step by step

  1. Add the milk, butter, sugar and salt to a medium saucepan with 125ml water. Place over a low heat, stirring occasionally, until the butter has melted. Increase the heat and, once up to the boil, add the flour and quickly beat with a wooden spoon to a smooth, lump-free dough. Remove from the heat and leave to rest and cool for at least 10 minutes.
  2. Once cooled, add the eggs one at a time, beating until the dough is smooth again. It will go lumpy at first, but just continue to beat well until the egg is incorporated. Finally, beat in the vanilla. Spoon into a piping bag fitted with a star-shaped nozzle.
  3. Pour the oil into a large saucepan to a depth of 4-5cm and heat to 180°C (or until a cube of bread turns golden in about 45 seconds). Meanwhile, mix together the sugar and cinnamon for the coating.
  4. Pipe 3 strips of dough, each about 8-10cm long, directly into the hot oil, snipping off each dough strip with kitchen scissors. Fry for 1-2 minutes until golden brown and crisp, carefully turning halfway. Drain on kitchen paper and sprinkle with the cinnamon sugar to lightly coat. Repeat with the remaining dough until it is all used up. Serve immediately, while crisp and hot.

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