True indulgence doesn’t get better than fresh fried churros rolled in aniseed sugar then dip that fried, doughy goodness into a rich hot chocolate.
Churros are a popular Spanish deep-fried pastry coated in sugar with a taste and texture similar to that of a doughnut but piped to create that tell-tale churros shape.
Looking for more doughnuts or more Spanish recipes?
Ingredients
Aniseed sugar
Method
1.Make aniseed sugar. Blend or process ingredients until ground finely.
2.Bring the water, sugar and butter to the boil in medium saucepan. Add sifted flour; beat with wooden spoon over high heat until mixture comes away from base and side of pan to form a smooth ball. Transfer mixture to small bowl; beat in eggs, one at a time, with electric mixer until mixture becomes glossy.
3.Spoon mixture into piping bag fitted with a 1cm fluted tube.
4.Heat oil in large saucepan; pipe 6cm (2¼-inch) lengths of batter into oil (cut off lengths with a knife). Deep-fry churros, in batches, about 6 minutes or until browned lightly and crisp. Drain on absorbent paper.
5.Roll churros in aniseed sugar. Serve warm.
