Cinnamon churros are delicious golden strips of deep fried dough, tossed in cinnamon sugar, what’s not to love !!!You can serve them as is or with a side of Nutella, melted chocolate or caramel sauce.
They can be whipped up in no time at all. To squeeze them into a shape you will need a piping bag with a star nozzle, most large chain supermarkets supply these.
Always use metal tongs to submerge the churros into hot oil to save any splash back burns.
1/3 cup caster sugar, plus 1 Tbsp extra
1 teaspoon Ground Cinnamon
2 tablespoons olive oil
1 cup plain flour
2 litres vegetable oil, to deep-fry
- Combine 1/3 cup sugar and cinnamon in a shallow plate. Place a wire rack over a baking tray. Line another baking tray with baking paper.
- Combine 1 cup water, olive oil and extra sugar in a medium saucepan over medium heat. Bring to the boil. Add flour all at once, stirring until it forms a ball and comes away from sides of pan. Remove from heat.
- Heat vegetable oil to 180C in a deep fryer or large, deep saucepan over high heat (test with the a small amount of the dough if it bubbles the oil is ready).
- Transfer dough to a strong fabric piping bag fitted with a 1.5cm star tube. Pipe warm dough on the lined tray into even lengths (this is up to you, long sticks, bites, S’s or U shapes).
- Carefully transfer about 4 lengths of dough to the hot oil. Cook for 3-5 mins or until churros are golden and cooked through. Use a slotted spoon or tongs to transfer churros to the wire rack to drain for 30 secs, then roll in cinnamon sugar mixture. Repeat with remaining dough and sugar mixture.