As we move into the summer, there’s nothing I love more than getting down to the seafront and when I arrive, the smell of amazingly warm fresh sweet sugary cinnamon doughnuts hits me as if I was walking into a wall. I thought I’d try recreating the pleasure of getting the cinnamon sugar coated all around your mouth with these pretty well instant churros.
The dough has just 4 ingredients and this lends to this being perfect for instant pleasure. This recipe comes from Nigella Lawson and I actually don’t have the chocolate sauce with it as the churros are sweet enough for me on their own.
250g self-raising flour
50g caster sugar
1 tbsp sunflower oil
500ml freshly boiled water
Vegetable oil, for frying
100g granulated sugar
1 tbsp ground cinnamon
Place the flour, sugar, oil and water into a large bowl and mix together until the dough is sticky and still very warm. Allow it to rest for 10 minutes.
Heat the oil in your frying machine – this can be a saucepan, but ensure it comes up about one-third of the way up the pan or a deep fryer – until the oil registers 170°C.
Fill a large piping bag with the slightly cooler dough attached with a star nozzle. Squeeze out lengths of dough (Nigella recommends 4-5cm, I recommend 7-8cm) into the oil and with a knife dipped into boiling water, cut off the dough, or use scissors if you have clean kitchen scissors.
Meanwhile mix together the remaining 100g granulated sugar with the cinnamon and place into a large bowl near your saucepan.
When the churros are a rich golden brown, place onto a baking tray lined with kitchen roll to absorb excess oil. After 2 minutes cooling, toss in the sugar and place onto a cooling rack.
Repeat using up the remainder of the dough. The churros need to “set” inside before you can eat them as the dough is still cooking and this takes around 10 minutes or so.