Spanishchurros with cinnamon
These Spanish favourites make a delicious change to serve at Chanucah. They are perfect on their own or with your choice of dipping sauce. You can make the churros dairy or parve. Makes: about 30 small churros
INGREDIENTS For the churros
200g butter or margarine 400ml milk or water 4 tbsp sugar ½ tsp salt 300g flour 4 eggs Oil for deep frying
For the cinnamon sugar
2 tbsp cinnamon 6 tbsp sugar
For the dipping sauce
Dulce de leche or chocolate spread or chocolate sauce
METHOD
For the churros: in a saucepan bring to the boil over medium-high heat the butter (or margarine), milk (or water), sugar and salt.
When the mixture is boiling remove from heat, add the flour and stir until well mixed and no lumps of flour remain.
Add the eggs one at a time, beating well until mixed into the dough after each addition until you get a smooth and sticky dough.
Scrape the dough into a pastry bag fitted with a large star tip.
Half fill a large heavy saucepan with the frying oil and heat over high heat until the oil is really hot and ready for frying (180°C).
Pipe 10cm strips of dough into the oil snipping off the strips with a knife.
Fry the dough strips until golden, about 1 minute per side. When they are cooked, remove them with a slotted spoon and place them on a paper towel.
Cook the rest of the dough in batches.
Before serving: mix the cinnamon and the sugar together and roll the churros in the mix.
Serve warm alongside your choice of dipping sauce — chocolate spread/chocolate sauce/dulce de leche.