I’m a huge doughnut fan. Perhaps not quite as much as Homer Simpson, however doughnuts are right up there with my all time favourite desserts. I often find it hard to make doughnuts as good as those you buy in the bakeries, however churros are a good doughnut style to make at home that you can have great success with.
These Spanish style doughnuts are a fantastic variation to the standard cinnamon doughnut. Fried in oil to a beautiful golden brown, then rolled in cinnamon sugar. With a wonderful crunch to each bite, they won’t last long enough to cool down. They are perfect dipped in a dark chocolate sauce. You will want cinnamon churros for breakfast, lunch or dessert.
Making churros is easier than you might first think. The longest time is cooking them in the oil. You don’t want to overcrowd your saucepan when frying and equally you don’t want the oil to be too hot, as they will burn on the outside or not cook sufficiently on the inside. But don’t let any of that put you off. It only takes the first bite into a warm crunchy cinnamon coated churro to decide to make them every day!!