Name: Mexican Churros
Prep time: 10 min
Cook time: 2 min
Yield: 8
Ingredients: 1 cup milk; 75g butter; 2 tsp Chelsea Caster Sugar; ½ tsp salt; 1 cup flour; 4 eggs; oil for frying; Cinnamon Sugar; 1 cup Chelsea Caster Sugar; 2 tsp ground cinnamon; ½ tsp salt

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Light
Fruity
Nutty
Spiced
Caramel
Chocolate

Light in Flavour

When you want a delicate sweetness in your baking, using White Sugar or Caster Sugar can provide a subtle sweetness that enhances the other flavours without overpowering them.

Fruity

Using fruit can add a natural, fruity sweetness to baking, creating a refreshing, light flavour or adding sweet tartness. White Sugar or Caster Sugar in baking, allows the flavour of the fruit to shine and Jam Setting Sugar preserves the taste of fruit in vibrant jams.

Nutty

Coconut Sugar bring a subtle nuttiness to baked goods, elevating the taste with a mild, natural sweetness and pairs beautifully with tropical flavours.

Spiced

Using sugars with spices like cinnamon, ginger, licorice or chai can lend a warm, aromatic sweetness to baking.

Caramel

Utilising brown sugars or incorporating caramelised sugar syrups creates a richer, deeper flavor profile, adding a hint of caramel or toffee-like taste.

Chocolate

Chocolate adds a decadent richness to baked goods with its deep cocoa flavour, making it perfect for indulgent treats. Try adding a deep flavoured Brown Sugar to the mix for enhanced chocolate flavour.

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1 cup Edmonds Self Raising Flour (150g)
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1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
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2 1/2 cups Edmonds Self Raising Flour (375g)
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2 tsp vanilla extract

Buttercream Icing

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2 1/4 cups Chelsea Icing Sugar (338g)
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1 1/2 tsp vanilla extract
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½ tsp salt
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2 Tbsp Chelsea Golden Syrup
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2 tsp Edmonds Baking Soda
1 tsp vanilla essence

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2 Tbsp Water

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Details page sections

Desserts

Mexican Churros

Preparation

10 mins

Bake

2 mins

Difficulty

Easy

Servings

The Spanish answer to the doughnut, Churros are typically eaten at breakfast dipped in your hot chocolate.

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Ingredients
Method

Ingredients

1 cup milk
75g butter
2 tsp Chelsea Caster Sugar
½ tsp salt
1 cup flour
4 eggs
oil for frying

Cinnamon Sugar

1 cup Chelsea Caster Sugar
2 tsp ground cinnamon
½ tsp salt

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

4

What did you think of this recipe?

Kerri

Easy to make, with our piping bag came out a little thin but tasted great and were more like the real thing you get in Spain than the perfect sculpted ones here in NZ

Joshua Todd

Is the batter meant to be very sticky or more like a dough? Mine has come out quite sticky and loose compared to other recipes from memory.

Noa Matamua

omg they are so yum do you need icing sugar or white sugar

Michaela

Ahhhh, is it icing sugar or caster sugar that goes into the batter? Cinnamon sugar makes too much for the batter. Could have done with half a cup, but a tasty treat. Texture is like choux pastry with a little extra crunch.CHELSEA: Hi there, sorry for the confusion. It is caster sugar. We have updated the recipe. Thanks for your feedback :-)

Method

To make the batter, place the milk, butter, Chelsea Caster Sugar and salt in a medium saucepan over high heat. Bring to the boil, stirring, and watching carefully. Reduce heat, stir until the butter is fully melted.

Add the flour and beat until it is well incorporated. Remove from heat and using an electric mixer, beat in the eggs, one at a time like you would for choux pastry. The mixture will be shiny and glossy. Cool to room temperature. The mixture can be made ahead, up to a day, and refrigerated.

Spoon the mixture into a piping bag (or a zip-lock plastic bag) fitted with a star piping tip. Heat oil to 180°C in a deep fryer. Pipe the mixture into little sausages about 6 - 8 cm long, cut off the batter sausages with scissors, straight into the oil. Cook 4 - 5 at a time until golden brown. This should take about 2 minutes. Drain on a paper towel the toss in cinnamon sugar (whisk together the Chelsea Caster Sugar, cinnamon and salt). Serve warm.

Alternatively replace the cinnamon sugar with Chelsea Icing Sugar and serve with hot chocolate dipping sauce for dessert.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

Icing Sugar

Icing sugar can also be...

details

Reviews

4

What did you think of this recipe?

Kerri

Easy to make, with our piping bag came out a little thin but tasted great and were more like the real thing you get in Spain than the perfect sculpted ones here in NZ

Joshua Todd

Is the batter meant to be very sticky or more like a dough? Mine has come out quite sticky and loose compared to other recipes from memory.

Noa Matamua

omg they are so yum do you need icing sugar or white sugar

Michaela

How to Choose SugarFor Baking?

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt

learn better baking

Need more inspiration?

Light in Flavour

Fruity

Nutty

Spiced

Caramel

Chocolate

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Kids Details page sections

These Are Also Great!

A Culinary Adventure For All Kids

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Details page sections

Mexican Churros

Ingredients

Chelsea Products in Recipe

Reviews 4

What did you think of this recipe?

Method

Chelsea Products in Recipe

Reviews 4

What did you think of this recipe?

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Reviews

4

Reviews

4