1 ½ cups cinnamon sugar (300 g), cinnamon and sugar mixed
For Serving
strawberry jam
2 ½ cups clotted cream (560 g)
Special Tools
piping bag with star nozzle
Nutrition Info
Calories 710
Fat 66g
Carbs 26g
Fiber 1g
Sugar 14g
Protein 3g
How to Make It
1. Step
Sift the flour into a large bowl. Add the salt, sugar and lemon zest and mix to combine.
2. Step
In a large saucepan, add the boiling water, butter and vanilla. Heat gently until the butter is melted and the mixture is boiling. Turn off the heat and add the flour mixture. Beat quickly until it is lump-free, then let cool for 5 minutes.
3. Step
Beat in the eggs 1 at a time until the mixture is thick and sticky. Let cool for another 10-15 minutes.
4. Step
Transfer the churro mixture into a piping bag with a wide star nozzle. Heat the oil in a large saucepan until it reaches 350°F (180°C). Pipe the churro mix into the oil, snipping the ends with kitchen shears. Cook 3-4 at a time for 5 minutes, or until golden brown.
5. Step
Drain the churros on paper towels, then coat in a cinnamon-sugar mix. Serve with strawberry jam and clotted cream for a delicious twist on afternoon tea.
