Ice Cream and Churros Sandwich

• butter↗50g g

  melted

• vanilla extract↗½ tsp tsp
• plain flour↗250g g
• baking powder↗1 tsp tsp
• sunflower oil↗about 1 litre l
• several pieces of bread
• ice cream

  for serving, chocolate or dulce de leche work well

• powdered sugar↗100g g
• cinnamon↗2 tsp tsp

Step-by-step instructions

1. 1

   Boil a kettle, then measure 300 ml of boiling water into a jug and add melted butter and vanilla extract. Sift the flour and baking powder into a large mixing bowl, adding a generous pinch of salt. Make a well in the centre, pour in the jug contents and whisk the mixture quickly with a wooden spoon until no lumps remain.

2. 2

   Cut 6 squares of parchment paper measuring 10 cm × 10 cm and generously oil them. Transfer the churros dough into a pastry bag with a large star tip and pipe spiral circles of dough onto the paper. It’s easiest to start from the centre, rotating the tip in circles until you reach the edge of the paper, avoiding gaps. Chill for 45 minutes or up to 2 hours until the dough becomes firm to the touch.

3. 3

   Pour about a third of the oil’s volume into a large deep pot. Heat until a bread cube browns in 45 seconds – 1 minute (about 180 °C). Cover the tray with a paper towel and mix the powdered sugar with cinnamon.

4. 4

   Remove the churros from the refrigerator and drop 2 or 3 pieces directly into the pot, discarding the parchment. Fry until golden‑brown and crisp, then remove with a slotted spoon and let drain on a paper‑towel‑lined tray. Continue frying the remaining dough in batches, sprinkling the finished churros with a little sugar‑cinnamon during cooking. When all churros are ready, toss them with the remaining sugar‑cinnamon and assemble sandwiches with scoops of your favourite ice cream.