Cinnamon Churros
In Spain, churros are eaten, freshly made and piping hot, for breakfast, bul they also make a very good pudding. In place of the traditional large cups of rich chocolate that accompany churros and are just right for dunking them in, serve with Hot Chocolate Sauce.
INGREDIENTS:
100 G/31/2 OZ. SELF-RAISING
FLOUR
1/4 TSP GROUND CINNAMON
55 G/2 OZ UNSALTED
BUTTER, DICED
I 85 ML/61,72 FL OZ WATER 3-4 EGGS, SIZE 2, BEATEN
VEGETABLE OIL FOR
DEEP FRYING
TO FINISH:
MIXTURE OF VANILLA
CASTER SUGAR AND ICING SUGAR, FOR DUSTING
TO SERVE:
HOT CHOCOLATE SAUCE
DIRECTIONS:
Sift the flour and Cinnamon onto a plate and place beside the hob. Gently heat the butter in the water until the butter has melted, then quickly bring to the boil. Immediately remove from the heat and quickly add the flour mixture in one go and beat vigorously until smooth. Return to the heat for about 30 seconds, still beating. Remove from file heat and allow to cool slightly. Gradually beat in the eggs until the mixture is a smooth, thick, glossy paste. Half fill a deep-flit frying pan with oil and heat to 190°C/375°F.
Spoon the egg mixture into a piping bag fitted with a 5 mm-1.25 cm/1/4-1/2 inch plain nozzle and pipe lengths into the hot oil, forming them into rings, spirals Or horseshoes; use a sharp knife to cut off the mixture at the required length and only cook about three at a time. Fry for about. 3-1 minutes, turning once, until golden. 4 Using a slotted spoon, transfer the churros to absorbent kitchen paper to drain. Keep warm while frying the remaining mixture. Serve hot, dusted thickly with the sugar mixture, and with the Hot Chocolate Sauce in a jug.
