Churros with Cinnamon Sugar

Ingredients

• 125 g of plain flour, sifted

• 55 ml of whole milk

• 50 g of unsalted butter

• 20 g of tate & lyle soft caster sugar, plus 2 tbsp for the cinnamon sugar

• 1 pinch of salt

• 3 medium eggs, beaten

• 1 tsp of cinnamon

• 1 bottle of sunflower oil, for frying

4 servings

Calories~413 kcal

Protein~9 g

Carbs~39 g

Fat~24 g

Fiber~1 g

Sugar~13 g

Total recipe

Calories~1,650 kcal

Protein~35 g

Carbs~155 g

Fat~95 g

Fiber~4 g

Sugar~50 g

Method

• Step 1

  Combine the milk, water, butter, sugar and salt in a medium non-stick pan, bring to the boil and as soon as the butter has melted, quickly add the flour off the heat. Beat vigorously with a wooden spoon then return to a moderate heat and continue beating for 1 minute to cook the flour. Leave to cool for 5 minutes and beat in the eggs a little at a time to make a smooth, stiff and glossy mixture. Transfer to the piping bag with its nozzle.

• Step 2

  Heat the oil for deep frying in a large pan to 190C/ 375F and also preheat the oven to 150C/130 Fan/Gas 2.

• Step 3

  Pipe 5 or 6 x 10cm lengths of the choux pastry into the hot oil, cutting each one off with a pair of scissors. Fry for 3-4 minutes, turning, until crisp and golden. Using a slotted spoon, lift out onto a baking tray lined with kitchen paper to drain and keep warm in the oven whilst you cook the remainder.

• Step 4

  Mix the sugar and cinnamon together in a small bowl, sprinkle over the churros, lightly toss to coat and serve.