Churros for Afternoon Tea
Forget doughnuts – these Spanish churros in the form of crunchy sticks, dusted with aromatic cinnamon, pair perfectly with thick British cream and bright raspberry jam. Try them with tea and experience true delight!
Ingredients
8 serv.Step-by-step instructions
- 1
Bring a kettle to a boil. Sift the flour into a large bowl, add a pinch of salt, 2 tbsp sugar and lemon zest – mix.
- 2
In a saucepan pour 350 ml of boiling water, add the cubed butter and vanilla extract. Heat until the butter melts, bring to a gentle boil and, as soon as it boils, remove from heat. Add the flour mixture and whisk rapidly with a wooden spoon until lumps form. Cool for 5 minutes, then beat in the eggs one at a time, continuing to whisk. Let the dough rest for 10‑15 minutes, or cover and refrigerate for up to 24 hours.
- 3
In a large deep pot pour sunflower oil enough to fill it about one‑third. Heat until the temperature reaches 180 °C (check with a kitchen thermometer). Place a paper towel on a tray and in a separate bowl combine the fine sugar with cinnamon.
- 4
Attach a star‑shaped nozzle (1‑2 cm diameter) to a pastry bag, fill it with the rested dough. Pipe strips 2‑3 cm long into the hot oil, cutting them with scissors. Fry until golden‑brown and crisp, then remove with a slotted spoon and let drain on the prepared paper tray. Continue frying the remaining dough in batches, sprinkling the finished churros with the sugar‑cinnamon mixture.
- 5
Serve a few churros per portion, adding a spoonful of condensed cream and a jar of quality raspberry jam.
The Prepka App Is Ready
All your recipes at your fingertips — in the Progressive Web App