A Mexican version of our round doughnuts - delicious dipped in hot chocolate!

  • Preparation Time35 mins
  • Cooking Time2 mins
  • Serves10
  • DifficultyMedium
Vegetable oil, for deep frying
115g sugar
2 tsp ground cinnamon
55g butter
240ml water
2 tsp sugar
125g flour
1 orange, zested
1/4 tsp freshly grated nutmeg
4 eggs

1) Fill a deep-fryer halfway with vegetable oil and heat to 175 degrees C.

2) Mix the sugar and cinnamon together in a large shallow bowl, set aside.

3) Combine the butter, water and sugar in a large saucepan over medium-high heat and bring to a boil. Once it has come to a boil, lower to a medium heat and add the flour, orange zest and nutmeg, stirring constantly until it comes away from the pan and it forms a ball. Transfer dough to a bowl and use an electric mixer to help cool it off. At this point you can whisk in the eggs, 1 at a time, until it becomes a smooth batter. Transfer the mixture into a large piping bag fitted with a large star tip. Working in batches, carefully pipe 10 cm long ribbons directly into the hot oil to fry. Fry until golden, turning if necessary, about 2 to 3 minutes. Remove with tongs and drain on paper towels.

4) Transfer the churros into the sugar/cinnamon mixture and toss to coat. Serve immediately while still warm.

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