Cinnamon churros

Churros are something I've steered well clear of due to the fact that they are made from choux pastry but thankfully not anymore as in my last post I shared my succesful recipe for choux in my last post, so I thought it was high time I gave them a go.

The beauty of churros is that you can experiment with different flavours or dipping sauces to go along side them as they are so simple in flavour themselves.

For my first attempt I decided to stick to the classical cinnamon sugar, but I discovered a jar of lotus roscoff spread lurking in my cupboard of baking stuff so I ended up using it as a dipping sauce and it went very well


You could just have them dusted with icing sugar and devour them on their own or drizzle with melted chocolate or for a bit of a cheekier treat - a good lashing of nutella.

For my cinnamon churros you will need

1 x batch of my choux pastry
Piping bag with a star nozzle attached
Caster sugar
Ground cinnamon
Sunflower/ vegetable oil for frying

• To start, make up the cinnamon sugar by mixing tog some caster sugar with some ground cinnamon in a large flat plate- I didn't measure the cinnamon or the sugar, I just did it by eye.  I then lined another flat plate with kitchen paper to drain the oil off the churros as they are deep fried.

• I then made up one batch of my Choux pastry, and transferred the dough to a piping bag fitted with a star nozzle.

•  Heat up your oil in either a deep fat fryer or a a deep heavy based pan. The oil needs to be at a temperature of 190/195c 

• Very carefully, hold the piping bag with the dough in over the oil, and pipe the batter straight into the oil. Use a knife or pair of scissors to cut the dough off to your desired length. I piped my churros roughly just a little longer than my index finger, and fried 5- 6 at a time.*

• The churros should take about 4-5 minutes to cook and turn golden brown in colour. Remove them from the oil with a slotted spoon, then straight onto the kitchen paper. 

• Quickly transfer the churros to the plate with the cinnamon sugar and toss gently until evenly coated. Serve them as they are, or for a bit more of a treat, I drizzled mine with melted biscoff spread 




* I ended up with a batch of  almost 30 churros with the amount of dough for this recipe