Mexican Churros

Method

1. 1

   Make the dough

   In a saucepan over medium heat, bring the water, butter, 1 tbsp sugar and salt to a simmer, about 3 minutes, until the butter has melted and the liquid is steaming.

2. 2

   Cook the flour

   Turn the heat to low and add the flour all at once. Stir firmly for 2 to 3 minutes, until the dough forms a smooth ball and leaves a thin film on the pan.

3. 3

   Cool the dough

   Take the pan off the heat and leave the dough for 5 minutes, until warm rather than hot.

4. 4

   Mix in the eggs

   Beat in the eggs one at a time, then the vanilla, mixing well after each addition. The dough should become thick, glossy and pipeable.

5. 5

   Make the coating

   Mix the remaining 100 g sugar with the cinnamon in a shallow dish.

6. 6

   Heat the oil

   Pour the oil into a deep, heavy-based pan, filling it no more than halfway. Heat over medium heat for 8 to 12 minutes to 175°C.

7. 7

   Pipe and fry

   Fit a piping bag with a large open star nozzle and fill it with dough. Pipe 10 to 12 cm lengths into the hot oil, snipping each with clean scissors.

8. 8

   Turn the churros

   Fry in batches for 3 to 4 minutes, turning once, until evenly golden and crisp.

9. 9

   Drain and coat

   Lift the churros out with a slotted spoon and drain briefly on kitchen paper. While still warm, roll them in the cinnamon sugar until coated.

10. 10

    Serve

    Serve straight away.

Tips

• Keep the oil at 175°C between batches and avoid crowding the pan.
• Use clean scissors to snip the dough close to the oil.
• Pipe churros of similar length so they cook evenly.
• Coat the churros while warm so the cinnamon sugar sticks.

Swaps

• Use salted butter and omit the salt.
• Use granulated sugar instead of caster sugar for the coating.

Storing

Churros are best served straight away. If needed, reheat briefly in a hot oven until crisp.