John Paul Urizar
Ingredients
Method
Combine flour, sugar and a pinch of salt in an electric mixer fitted with a paddle attachment.
Bring oil and 450ml water to the boil in a saucepan over high heat, then, with the motor running on low speed, gradually add to flour until all incorporated. Increase speed to high and beat until a very smooth dough forms (2-3 minutes). Transfer dough to a piping bag fitted with a 1.5cm star nozzle and push down to remove any air bubbles in the bag. Refrigerate to rest for 30 minutes.
Meanwhile, for mixed berry compote, bring sugar and 125ml water to the boil in a small saucepan. Add berries and simmer until mixture thickens slightly (10 minutes). Remove from heat and stir in lime juice and rind; transfer to a bowl to cool.
For lemon sugar, place ingredients in a bowl and stir to combine.
Heat oil in a deep-fryer or deep saucepan to 180ËšC. Working in batches of three to four, pipe lengths of mixture (about 10cm-15cm) into hot oil, cutting off dough with scissors (be careful, hot oil will spit). Deep-fry, turning occasionally, until golden (3-5 minutes), then remove and drain on paper towels. Toss in lemon sugar, shaking off excess and serve immediately with mixed berry compote.
This recipe also calls for resting, cooling (see method).
Get creative with shapes. You can make classic churros or try making loops or spirals for something a bit different.
Note
Looking for more churros recipes? See our best churros recipes here.
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