A few years ago, the 1st time I went to Hotel Arts Barcelona, I was delighted when I found these gorgeous, crispy doughtnutty delights on the breakfast menu.
And so I thought i'd give you a recipe for churros which I have loved since I was a young girl. My friends' dad from school was Spanish and I have fond memories of him making them for us.
- 60g butter
- 150 ml whole milk
- 1 tsbp lemon juice
- 110g plain flour
- 2 large eggs
- pinch of salt
- oil for frying
- chocolate & cream for dipping
- caster sugar & cinnamon
Sift in flour and salt, stir quickly with a wooden spoon, leave to cool (warm to touch)
Mix in eggs a little at a time, beat until thick and shiny.
Spoon into a piping bag, pipe 3-4 inch churros I cook in a deep fat fryer, but they can be cooked in a heavy based frying pan.
Cook for 3-4 mins, coat with sugar and cinnamon .
Heat chocolate and cream in a saucepan, till chocolate melts, for a lovely dipping sauce.
*To make ahead, pipe the churros onto parchment, flash freeze then pop into freezer bag when solid, fry straight from frozen.
