Chelsea

Chelsea Trusted 135 Years SPOT

Mexican Churros

By Chelsea Sugar
Mexican Churros
8 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 2 mins
  • Serves
    8
Ingredients

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

    Cinnamon Sugar
    1 cup Chelsea Caster Sugar
    2 tsp ground cinnamon
    1/2 tsp salt

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.

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Reviews

Average Rating
44
(4 reviews)


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

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

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.

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 :-)

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