in

Fairy bread churros

3

Recipe may contain gluten, peanuts, tree nuts, milk and soy.

Churros are a lot easier to make than they look. However, you do have to ensure the oil is at the right temperature (see our Notes section) and you will need a piping bag with a star tip. This version is a fun twist on the traditional chocolate churros, perfect for a kids party (or anyone who loves hundreds and thousands).

11 Ingredients


  • 100g butter

  • 1 tbsp caster sugar

  • 200g (1 1/3 cups) plain flour

  • 2 eggs

  • Vegetable oil, for deep frying

  • 1/2 cup hundreds and thousands

  • White chocolate glaze

  • 100g white chocolate, chopped

  • 2/3 cup full cream milk, at room temperature

  • 500g (4 cups) soft icing sugar

  • Pink food colouring, to tint

4 Method Steps


  • Step 1

    Combine butter

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (100g butter), caster sugar (1 tbsp caster sugar) and 250ml water in a medium saucepan. Bring to the boil over a high heat. Use a wooden spoon to stir in the flour (200g (1 1/3 cups) plain flour). Cook, stirring constantly, for 1- 2 minutes or until dough is smooth and coming away from the sides of the pan. Set aside for 10 minutes to cool.


  • Step 2

    Transfer dough to a bowl. Use electric mixers to beat until smooth. Add eggs (2 eggs) and beat until mixture is smooth and glossy. Transfer mixture to a piping bag fitted with a 1cm star nozzle.

  • Step 3

    Add enough oil (Vegetable oil, for deep frying) to a large saucepan to reach 6cm up the side of the pan. Place over medium-high heat and heat to 180C on a cook’s thermometer (see recipe notes). Pipe three 10-15cm lengths of dough into the oil, cutting dough with kitchen scissors. Cook, turning occasionally, for three minutes or until golden brown. Use a slotted spoon to transfer to a paper-towel lined plate.

  • Step 4

    For the glaze, place chocolate (100g white chocolate, chopped) and milk (2/3 cup full cream milk, at room temperature) in a microwave-safe jug. Microwave on HIGH (100%) for 1-2 minutes, stirring every 30 seconds, or until mixture is melted and smooth. Stir in icing sugar (500g (4 cups) soft icing sugar), adding extra warmed milk if needed to get a thin consistency. Using food colouring (Pink food colouring, to tint), tint glaze pink. Working one at a time, dip half a churro in glaze, allowing excess glaze to drip off. Sprinkle with hundreds and thousands (1/2 cup hundreds and thousands). Place on a baking paper-lined tray to set. Serve.
3

Tell us what you think of this recipe!

Recipe Notes

If you don’t have a cook’s thermometer, drop a cube of bread into the oil. The oil is hot enough if it turns golden brown after 15 seconds. 

Source link

0/5 (0 Reviews)

Lemony potato bake

Croissant sausage rolls