Churros

A community recipe by andyroo

Not tested or verified by Nigella.com

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Introduction

Mexican style doughnut, eaten with hot chocolate or coffee

Ingredients

Serves: 4

Metric Cups

225 millilitres water
100 grams butter (diced)
2 tablespoons soft light brown sugar
oranges (rind & juice)
1 pinch of salt
175 grams plain flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 medium eggs
vegetable oil (for deep frying)
caster sugar (for dusting)

8 fluid ounces water
3½ ounces butter (diced)
2 tablespoons soft light brown sugar
oranges (rind & juice)
1 pinch of salt
6⅙ ounces all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 medium eggs
vegetable oil (for deep frying)
superfine sugar (for dusting)

Method

Churros is a community recipe submitted by andyroo and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Heat water, butter, sugar orange rind and salt in a heavy-based pan over a medium heat until the butter melts. Add flour all at once, cinamon and vanilla, then remove from heat and beat rapidly until the mixture pulls away from the sides of the pan.

Leave to cool slightly, then beat in eggs one at a time, until the mixture is thick and smooth.

Spoon into a piping bad with a wide star nozzle.

Heat the oil to approx 180 degrees C.

Pipe 5 inch lengths into the oil, cook for 4 minutes or until golden brown.

Remove with a slotted spoon and drain on kitchen paper. Dredge with the sugar

Leave to cool slightly, then beat in eggs one at a time, until the mixture is thick and smooth.

Spoon into a piping bad with a wide star nozzle.

Heat the oil to approx 180 degrees C.

Pipe 5 inch lengths into the oil, cook for 4 minutes or until golden brown.

Remove with a slotted spoon and drain on kitchen paper. Dredge with the sugar