Shopping List
30g caster sugar
2 large organic eggs, lightly beaten
90g unsalted butter
1 teaspoon vanilla extract
½ teaspoon salt
160g plain flour, sifted
1 liter sunflower oil, for frying
100g icing sugar
1 teaspoon ground cinnamon
Place 240ml water in a pan with the sugar. and butter.
Melt the butter on medium high heat and bring to the boil.
Remove the pan immediately from the heat and stir in the vanilla.
Sift the flour and salt in the butter mixture.
Stir the dough firmly using a wooden spoon, until it comes completely away from the sides of the pan
Allow the dough to cool for 5 minutes.
Meanwhile beat the eggs.
Add the eggs to the dough.
Beat the eggs into the dough with a handheld mixer.
When the dough is nice and smooth it's ready.
Spoon the dough into a piping bag wit a fine-tooth nozzle.
Close the piping bag firmly and set aside for now.
Heat the frying oil to 190°C and check - if necessary - with a food thermometer
Let the oil come to temperature.
Stir icing sugar and cinnamon together.
Keep a pair of clean scissors or a sharp knife on hand to cut the churros over the frying pan to size!
Pipe and cut off the churros to +/- 10cm.
Fry for 4-5 minutes until golden brown, while turning.
Use a slotted spoon the remove them from the pan.
Allow the churros to drain on the kitchen paper.
Sift the cinnamon-sugar over the churros.
Serve the churros warm or cold with the raspberry coulis.
Have a fun weekend!