Fairy bread churros


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

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    (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.

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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. 

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