I’ve tried loads of different churros recipes over the years but this is by far the best one I have found and they always come out really light and tasty.

Ingredients:

• 100g Butter
• 175g plain flour
• 1/4 tsp Baking powder
• 1/2 orange zest
• 3 eggs beaten
• 1 ltr Sunflower oil

Method:

In a heavy based pan, melt the butter with the water and bring to the boil. Take off the heat and Carefully mix in the flour and baking powder until a thick batter has formed. let the batter slightly cool and then stir through the beaten eggs and the orange zest.

Now transfer the mixture to a piping bag with a star shaped nozzle (about 1.5cm wide) already attached. For cooking use either a deep fat fryer or a pan of hot oil set to 180*c (take extra care if using a pan of hot oil.) Hold the piping bag full of batter just above the top of the oil line and squeeze out 4-5 cm strips of the batter, snip off desired length with a pair of scissors. Cook in the oil until golden and cooked through. Drain off excess fat and transfer straight to a bowl with 100g caster sugar and 2 tsp cinnamon. Toss the churros around in the sugary mix until coated. transfer the coated churros to a clean serving dish accompanied with a chocolate or fruity coulis dipping sauce.

For the chocolate dipping sauce: 200g dark chocolate, 100g double cream , 100g full fat milk, 2tbsp golden syrup.

simply warm all of the above listed ingredients until combined and silky smooth, keep warm until it’s time to serve.

ENJOY !