For the churros, heat 250ml water and the butter in a non-stick pan until boiling vigorously. Tip in the Odlums flour, then beat for 2-3 minutes until the mixture thickens and forms a ball.
Remove from the heat and gradually beat in the eggs to make a smooth, thick batter.
Heat a pan with sunflower oil for frying.
Place the choux pastry into a piping bag with a fluted nozzle and pipe into the hot oil to deep fry.
Once cooked, dust in the cinnamon sugar and serve with the Kelkin Hazelnut Chocolate Spread.
Behind Every Bake
Churros with Chocolate Sauce
CATEGORY: All Recipes
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What you need:
Ingredients
250ml water
75g unsalted butter
125g Odlums Cream plain flour
3 large free-range eggs, beaten
Sunflower oil for frying
For dusting
2 tbsp ground cinnamon
2 tbsp Shamrock caster sugar
For serving
Kelkin Hazelnut & Chocolate Spread
How to:
For the churros, heat 250ml water and the butter in a non-stick pan until boiling vigorously. Tip in the Odlums flour, then beat for 2-3 minutes until the mixture thickens and forms a ball.
Remove from the heat and gradually beat in the eggs to make a smooth, thick batter.
Heat a pan with sunflower oil for frying.
Place the choux pastry into a piping bag with a fluted nozzle and pipe into the hot oil to deep fry.
Once cooked, dust in the cinnamon sugar and serve with the Kelkin Hazelnut Chocolate Spread.
