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Serve with Spanish Hot Chocolate, which is thick enough to give the churros a generous coating of chocolate when dipped

Serves 6


For the choux pastry

65g plain flour

50g butter

120ml water

2 eggs

For deep fat frying

500ml vegetable oil


Sift the flour into a small bowl.

Put the butter and water into a pan over a low heat until the butter melts.

Increase the heat until the mixture boils.

Remove from the heat and stir in the flour.

Place back over a medium heat and stir until the mixture forms a ball.

Remove from the heat and allow it to cool slightly.

Add the eggs one at a time, beating after each addition, until the mixture is smooth.

Spoon the mixture into a piping bag fitted with a large star nozzle.

Heat the oil in a deep pan until hot.   I used an 18cm diameter pan and 500ml of oil filled to one third full.

When a small cube of bread browns in 30 seconds the oil is hot enough.

Pipe approx 5cm lengths of the mixture into the oil and fry for 5 minutes until golden brown.

Put the churros onto kitchen roll, to remove excess oil and sprinkle with sugar.


Cooks Tips

Try adding cinnamon to the sugar before sprinkling over the churros.