Home
Recipes
Afternoon tea churros

Afternoon-tea churros

Afternoon tea churros

Name: Afternoon tea churros
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Cuisine: Spanish
Ingredients: 140g plain flour; 100g golden caster sugar plus 2 tbsp; zest 1 lemon; 120g unsalted butter diced; ½ tsp vanilla extract; 3 large eggs beaten; sunflower oil for frying; ¼ tsp ground cinnamon; pot of clotted cream and a jar of good quality raspberry jam, to serve

Sarah Cook

Save recipe

Serves 8 - 10

Easy

Prep: 15 mins

Cook: 25 mins

Plus resting

A star rating of 3.9 out of 5.7 ratingsRate

loading...

Move over doughnuts - these Spanish-inspired piped puds are dusted with cinnamon and served with British clotted cream and jam

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chicken liver & chorizo open sandwich

A star rating of 4.8 out of 5.5 ratings

BBQ beef short ribs with green apple salsa & fries

A star rating of 4.7 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

140g plain flour
100g golden caster sugar

plus 2 tbsp
zest 1 lemon
120g unsalted butter

diced
½ tsp vanilla extract
3 large eggs

beaten
sunflower oil

for frying
¼ tsp ground cinnamon
pot of clotted cream

and a jar of good quality raspberry jam, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (10)

kcal266
fat17g
saturates7g
carbs25g
sugars14g
fibre1g
protein3g
salt0.1g

low

Method

step 1

Boil the kettle. Sift the flour into a big mixing bowl with a big pinch of salt, then stir in the 2 tbsp sugar and lemon zest.
step 2

Put 350ml boiling water, the butter and vanilla extract in a saucepan. Heat gently to melt, then bring to a simmer and, as soon as it is boiling, turn off the heat. Tip in the flour mixture and very quickly beat with a wooden spoon until lump-free. Cool for 5 mins, then beat in the eggs one at a time, with the spoon or an electric whisk. Rest for 10-15 mins, or cover and chill for up to 24 hrs.
step 3

Fill a large, deep saucepan one-third full of oil. Heat until it reaches 180°C on a cooking thermometer. Cover a tray with kitchen paper, and mix the caster sugar and cinnamon together in a bowl.
step 4

Fit a star nozzle to a piping bag – 1-2cm wide is a good size. Fill with the rested dough, then pipe 2-3 strips directly into the pan, snipping off each dough strip with a pair of scissors. Fry until golden brown and crisp, then remove with a slotted spoon and drain on the kitchen paper-lined tray. Carry on cooking the rest of the dough in batches, sprinkling the cooked churros with some cinnamon sugar as you go.
step 5

Serve a few churros per person with a dollop each of clotted cream and raspberry jam on the side.

RECIPE TIPS

COOKING WITH HOT OIL

It's important to take care when cooking with hot oil - read our guide on how to deep-fry safely to avoid accidents in the kitchen.

Recipe from Good Food magazine, June 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.7 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now