Running Low On Treats? You Probably Have Everything You Need To Make These Awesome Churros

Day two of being housebound and we've eaten every snack in sight, even the secret treats that we stashed away out of reach of our pesky loved ones. Enter these epic donut spin-offs.


Makes 10-12


•250ml water
•3 tablespoons sugar
•1?2 teaspoon salt
•2 tablespoons butter, melted


•130g flour, sieved

•Sunflower oil for deep frying

•100g caster sugar
•3 teaspoons cinnamon


1 To prepare the churros, put the water, the sugar, the salt and the melted butter in a pot. Bring to the boil, then remove the pot from the heat. Stir in the sieved flour to form a smooth ball of dough. While the dough is cooling, prepare a piping bag with a closed star nozzle (about 2cm in diameter), then fill the bag with the warm dough. (If you don't have a piping bag you can fashion one from baking paper, the fluted nozzle gives the churro its shape but seeing as you're housebound and they don't have to look pretty, you can omit this element if you don't have one!)

2 Fill a small saucepan with the sunflower oil and heat it over a medium heat. To check if the oil is hot enough, drop in a small bit of batter — if it sizzles and immediately rises to the top, then the oil is ready.

3 There are two ways to add the churros to the pan of oil. You can: Pipe the batter directly into the oil in batches of three finger-sized pieces, using a scissors to snip the batter at the nozzle as you pipe each one. Alternatively: you can pipe the churros onto a lined baking tray and then gently lower each churro into the oil with a plastic spatula. Fry the churros until they are golden, turning them halfway through, then carefully remove them and drain them on kitchen paper. See Note, below.


4 Mix the caster sugar with the cinnamon, then toss the cooked churros in the cinnamon-sugar coating to serve.


These churros can be made the night before — cook as above, and arrange them on a lined oven tray. Store them overnight at room temperature. Reheat them in the oven at 200°C, 400°F, Gas 6 for about five minutes or until they are hot and crispy. Toss the hot churros in the cinnamon-sugar before serving.

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