Name: Churros
Cook time: 30 min
Total time: 30 min
Ingredients: 1 cup (250ml) water; 1 tablespoon caster (superfine) sugar; 90 gram butter, chopped coarsely; 1 cup (150g) plain flour; 2 eggs; vegetable oil, for deep-frying; Aniseed sugar; 5 star anise; 1/2 cup (110g) caster (superfine) sugar

Ingredients

1 cup (250ml) water

1 tablespoon caster (superfine) sugar

90 gram butter, chopped coarsely

1 cup (150g) plain flour

2 eggs

vegetable oil, for deep-frying

Aniseed sugar

5 star anise

1/2 cup (110g) caster (superfine) sugar

Method

1.Make aniseed sugar. Blend or process ingredients until ground finely.

2.Bring the water, sugar and butter to the boil in medium saucepan. Add sifted flour; beat with wooden spoon over high heat until mixture comes away from base and side of pan to form a smooth ball. Transfer mixture to small bowl; beat in eggs, one at a time, with electric mixer until mixture becomes glossy.

3.Spoon mixture into piping bag fitted with a 1cm fluted tube.

4.Heat oil in large saucepan; pipe 6cm (2¼-inch) lengths of batter into oil (cut off lengths with a knife). Deep-fry churros, in batches, about 6 minutes or until browned lightly and crisp. Drain on absorbent paper.

5.Roll churros in aniseed sugar. Serve warm.

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Ingredients

Method

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