- Preparation Time; 20 minutes
- Cooking time; 10 minutes
- 200g plain flour
- Quarter teaspoon salt
- Five tablespoons caster sugar
- 275ml water
- One egg, beaten
- One egg yolk
- One teaspoon vanilla essence
- One-litre sunflower oil
- One teaspoon ground cinnamon
Men make history and not the other way around, in periods where there is no leadership, society stands still. Progress occurred when courageous, skilful leaders seized the opportunity to change things for the better.
– Harry S. Truman
- Mix the flour, salt and one tablespoon of sugar in a bowl, pour the water into a saucepan and bring to boil, take off the heat add the flour mixture and beat well then return to the heat and stir until it forms a smooth ball that leaves the sides of the pan almost clean, remove from the heat and leave to cool for 10 minutes.
- Gradually beat the egg, egg yolk then the vanilla into the flour mixture until smooth, spoon into a large nylon piping bag with a 1cm full plain tube.
- Pour the oil into a medium-sized saucepan to a depth of 2.5 cm, heat to 170o on a sugar thermometer or pipe a tiny amount of mixture into the oil, if the oil bubbles instantly it is ready to use. Pipe coils, S-shapes and squiggly lines into the oil in small batches, cutting the ends off with kitchen scissors, cook the churros for 3-minutes until they are golden, turning over if needed to brown.
- Lift the churros out of the oil, drain well on kitchen paper then sprinkle with the remaining sugar mixed with cinnamon, continue piping and fry until all the mixture has been used, serve warm or cold they are best eaten on the day they are made.