You know those evenings when you just crave something sweet and crispy and light and fluffy? Yeah, that.
Last night Steve and I were relaxing on the sofa after dinner, watching back to back episodes of Bones that we needed to catch up on when he suddenly sat bolt upright and declared very loudly "I want churros".
We used a Nigella recipe that she in turn had borrowed from Thomasina Miers for this and tweaked it depending on what we had in the house. We also made far too much. You could halve this and still feed 2 people. We didn't fry half of the dough.
250g plain flour
2 teaspoons baking powder
2 tablespoons olive oil
450ml boiling water
1 litre sunflower oil (for frying)
90 g caster sugar
1 tablespoon ground cinnamon (or nutmeg, or all spice, or anything that takes your fancy)
pinch sea salt
Stuff for dunking. Thomasina Miers has a great chocolate dip recipe but we had no chocolate in the house so I settled for chocolate spread. It didn't really work but it was messy and fun trying to smear the chocolate on the churros!
Sift the flour and baking powder and salt together. Make a well in the flour Add the olive oil and boiling water to the flour. Mix together with a fork to make a soft dough. Leave it to rest for 10 minutes.
Hard isn't it!
When your dough has finished resting, test a small amount in the oil to check it is hot enough for frying. If it is, oil your hands and whack the dough into the pastry bag.
Hold over the oil, squeeze and snip. Simples!