Recipe Churros
Ingredients
- 75g unsalted butter
- 250ml water
- ¼ tsp salt
- 125g plain flour, sifted
- 3 large free-range eggs, beaten
- Sunflower oil for frying
- 2 tbsp ground cinnamon
- 2 tbsp caster sugar
- o.t.t® PLUS White Chocolate dessert topping
- o.t.t® PLUS Milk Chocolate dessert topping
- o.t.t® Belgian Chocolate dessert topping
Method
For the churros, heat 250ml water and the butter in a non-stick pan until boiling vigorously. Tip in the salt and flour, then beat for 2-3 minutes until the mixture thickens and forms a ball. Remove from the heat and gradually beat in the eggs to make a smooth, thick batter.
Heat 5-8cm oil in a deep pan or wok. The oil should reach 180°C on a thermometer. While it heats, mix the cinnamon and sugar on a large plate.
Spoon the batter into a piping bag fitted with a large star-shaped nozzle. Carefully pipe the mixture directly into the pan, cutting it off at the nozzle with a knife to give roughly 12cm lengths. Cook for 2 minutes on each side until cooked through and golden, then remove with a slotted spoon and drain on kitchen paper.
While still warm, roll the churros in the cinnamon sugar.
Serve with dipping pots of o.t.t® PLUS White Chocolate, o.t.t® PLUS Milk Chocolate and o.t.t® Belgian Chocolate dessert toppings.
