Churros

[et_pb_section admin_label=”section”][et_pb_row admin_label=”Row”][et_pb_column type=”2_3″][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid” saved_tabs=”all”]

Ingredients:

Olive oil for deep frying

Mixture of vanilla caster sugar and icing sugar for dusting

3 1/2 oz (1 cup / 100 g) self-rising flour

1/4 teaspoon ground cinnamon

2 oz (1/4 cup / 55 g) butter, diced

3-4 eggs, beaten

[/et_pb_text][et_pb_text admin_label=”Text” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

 

Method:

  1.    To make dough, sift flour and cinnamon onto a plate, or into a bowl, and set aside.

2.    Gently heat butter in 6 fl oz (3/4 cup / 175 ml) water until butter has melted, then bring quickly to a boil.  Immediately remove from heat and quickly add flour mixture in one go and beat vigorously until smooth.

3.    Return to heat for about 30 seconds, still beating.

4.    Remove from heat and allow to cool slightly.  Gradually beat in eggs until mixture is a smooth, thick glossy paste.

5.    Half fill a deep fryer or pan with oil and heat to 375 F degrees (190 C).  Spoon dough into a piping bag fitted with 1/4 – 1/2 inch (.5 – 1 cm) plain nozzle and pipe 3 or 4 lengths into the hot oil, forming them into rings, spirals or horseshoes;  use a sharp knife to cut off mixture at required length.  Fry for about 3 minutes, turning once, until golden.

6.    Using a slotted spoon, transfer to paper towel to drain.  Keep warm while frying remaining mixture.  Dust thickly with sugar mixture and serve hot.

Serves 4

[/et_pb_text][/et_pb_column][et_pb_column type=”1_3″][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][/et_pb_column][et_pb_column type=”1_2″][/et_pb_column][/et_pb_row][/et_pb_section]

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

Leave a Reply

Your email address will not be published.