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Afternoon tea churros

Move over doughnuts - these Spanish-inspired piped puds are dusted with cinnamon and served with British clotted cream and jam

  • Prep: 15 mins
    Cook: 25 mins
    Plus resting
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 266
  • Carbohydrates 25
  • Saturated Fat 7
  • Sugar 14
  • Protein 3
  • Fat 17
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 266
  • Carbohydrates 25
  • Saturated Fat 7
  • Sugar 14
  • Protein 3
  • Fat 17
  • Fibre 1
  • Salt 0.1

Ingredients

  • 140g plain flour
  • 100g golden caster sugar, plus 2 tbsp
  • zest 1 lemon
  • 120g unsalted butter, diced
  • ½ tsp vanilla extract
  • 3 large eggs, beaten
  • sunflower oil, for frying
  • ¼ tsp ground cinnamon
  • pot of clotted cream and a jar of good quality raspberry jam, to serve

Tip

Cooking with hot oil
It's important to take care when cooking with hot oil - read our guide on how to deep-fry safely to avoid accidents in the kitchen.

Method

  1. Boil the kettle. Sift the flour into a big mixing bowl with a big pinch of salt, then stir in the 2 tbsp sugar and lemon zest.

  2. Put 350ml boiling water, the butter and vanilla extract in a saucepan. Heat gently to melt, then bring to a simmer and, as soon as it is boiling, turn off the heat. Tip in the flour mixture and very quickly beat with a wooden spoon until lump-free. Cool for 5 mins, then beat in the eggs one at a time, with the spoon or an electric whisk. Rest for 10-15 mins, or cover and chill for up to 24 hrs.

  3. Fill a large, deep saucepan one-third full of oil. Heat until it reaches 180°C on a cooking thermometer. Cover a tray with kitchen paper, and mix the caster sugar and cinnamon together in a bowl.

  4. Fit a star nozzle to a piping bag – 1-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.

  5. Serve a few churros per person with a dollop each of clotted cream and raspberry jam on the side.