CHURROS in SYRUP

MAKES: 32 CHURROS / PREPARATION: 15-20 MINS / CHILLING: 2 HOURS / STANDING: 2 HOURS / COOKING: 40 MINS

Churros are made with a type of choux dough that doesn’t need to rise like traditional koeksister dough. The dough is piped into hot oil using a piping bag. Use a star-shaped nozzle to ensure the edges are nice and crisp.

SYRUP 500ml (2c) sugar 250ml (1c) water 5ml (1t) golden syrup a pinch of salt 1ml (¼t) cream of tartar juice of 1 orange and 1 lemon grated zest of 1 orange DOUGH 250ml (1c) rooibos tea 125g butter, cubed a pinch of salt a pinch of ground cinnamon 310ml (1¼c) cake flour 3 eggs TO FINISH oil, for deep-frying Keep a piping bag with a star-shaped nozzle handy.

1 Syrup Put all the ingredients in a pot. Heat, stirring continuously until the sugar has melted. Close the lid and simmer over low heat for a minute or two – the steam building up in the pot will dissolve any remaining sugar crystals. Remove the lid, then simmer over low heat for 10 minutes.

2 Let the syrup cool completely, then transfer to a jug and chill in the fridge for an hour or two – the syrup must be icy cold when you use it.

3 Dough Heat the tea, butter, salt and cinnamon in a small pot. Stir over medium heat until the butter has melted. Add the flour and stir quickly to form a smooth dough – the dough must start separating from the sides of the pot.

4 Remove from the heat and add the eggs one by one, stirring continuously with a wooden spoon. When the dough is smooth and shiny, transfer it to the piping bag. Let it settle for 15 minutes.

5 To finish In a pot, heat enough oil for deep-frying. Get the syrup from the fridge and keep handy. Carefully pipe about 10cm of the dough into the hot oil – cut with kitchen scissors once it’s long enough.

6 Pipe more churros into the oil and fry until golden brown, crispy and cooked through. Remove and drain on paper towel, then dunk in the cold syrup. Let the churros soak in the syrup for 5 minutes, remove and set aside.

7 Repeat with the rest of the dough and syrup. Leave to cool completely, then store in an airtight container.