Churros

Because it’s Sunday and you have the luxury of trying something new, and because not enough places serve them in my native Birmingham (though shout out to Bodega and Digbeth Dining Club, both places have given me fine ones).

This is a recipe which is much easier with two, as you have to pipe them and cut them off carefully to avoid splashing hot oil everywhere. So a shout out to my lovely girlfriend Rosie too.

Delicious on their own, even better with a strong cup of coffee and some chocolate sauce.

Ingredients

  • 250ml water
  • 45g caster sugar
  • 5g salt
  • 140g plain flour
  • 1l vegetable/rapeseed oil
  • Another 100g caster sugar on a plate for dusting
  • A pinch of cinnamon (optional)

Essential equipment – a piping bag with the toothy nozzle (that’s a technical term, honest) and a deep sided pan capable of comfortably holding the oil.

Method

Firstly, make the dough. Add the water, sugar, salt and two tablespoons of oil to a small pan and bring to the boil, stirring till it all mixes.

Remove from the heat, and add the flour a little at a time till you have a stodgy dough and the flour is used up. Leave to cool a little, then put it in the piping bag.

Heat the remaining oil in your large deep sided pan – if you have the luxury of a deep fat fryer, it should be set to 190c. If not, ot should be bubbling. Squeeze out long strands of the dough for a bag, and cut off at around 5cm. MAKE SURE YOU ARE AS CLOSE TO THE OIL AS POSSIBLE. I mean, it’s fine, but splashed oil at double boiling point is liable to make you swear.

When they turn golden, remove them with a slotted spoon and add them to the plate of sugar for dusting. Repeat until all the dough is used up.

If you wish, sprinkle over a little cinnamon, and eat. Heaven.

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