Churros, Spanish Doughnuts
Churros are a Spanish dessert that are so, so easy to make on the Egg. OK it does involve deep frying but the Egg has a built in fire blanket, it’s called the dome.
This recipe is very, very easy to make and then wow your guests with. There are so few ingredients it’s almost cheating.
The only way you can mess this up is to not use boiling water when the recipe tells you to do so, I know this as I messed it up at a clients cooking class. If the dough doesn’t thicken as explained, bin it and then follow the recipe to the letter.
- 250ml water
- 2 1/2 tablespoons caster sugar
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 125g plain flour
- 2 litres oil for frying
- 100g caster sugar, or to taste
- 1 teaspoon ground cinnamon
- Add to the 250ml water the sugar, salt and 2 tbsp of the oil.
- Bring to the boil.
- Take it off the hob and immediately stir in the flour. It should form a thick ball.
- In your Egg heat the 2l of oil in a wok to 180°C. Do this direct with a cast iron wok over the coals sitting on the stainless steel grid.
- With a piping bag and 1.5cm nozzle, pipe in the mixture, cutting it with scissors to about 10cm lengths.
- Separate any pieces that stick to each other with a slotted spoon.
- As they brown up taken them out, drain on kitchen towel and then roll in a mixture of sugar and cinnamon.
You’ll need to do these in batches, you cannot make them all at once.
They will be incredibly hot when you take them out, so don’t give them to kids straight away no matter how much they beg!