If you are on a diet then move away from this page immediately. These are naughty treats that I scoffed whilst on holiday once, and still I find them utterly delicious. Dip them into melted chocolate or roll them in cinnamon sugar, and I am sure you will fall for them too! Just remember the saying, … ‘a moment on the lips, a lifetime on the hips.’
• 350ml of boiling water
• 250g plain flour
• 50g butter, softened
• ½ tsp vanilla extract
• 1 tsp baking powder
• 1 litre sunflower oil
Pour the boiling water into a jug and add the butter and vanilla extract. Sift the flour and baking powder (to ensure it is lump free) into a big mixing bowl along with a pinch of salt. Make a well in the centre of the flour. Now pour in the butter/water/vanilla mix. With a wooden spoon beat all the ingredients together until lump free and then set to one side to rest for 10 minutes.
Fill a deep saucepan with oil for frying. Once the oil has heated to a high temperature, drop a teaspoon of mix into the oil, this is to check to see if it is going golden brown and crisp. If it isn’t, wait for the oil to heat up a bit more.
Fit a star nozzle to a piping bag. Fill with the rested dough, then pipe 2-3 strips directly into the pan. When they are a couple of inches long snip off with a pair of kitchen scissors, so that the dough then drops into the oil. Alternatively you can make longer churros, once you have mastered the technique of frying with the dough. Do a couple at a time, anymore and they will not cook properly. Fry until they are a light golden brown, then remove with a slotted spoon. It is best at this point to have a plate with kitchen roll on it, to lay the churros on to it to absorb the excess oil. Keep repeating until you have used up all the dough.