• 3/4 cup chopped butter
  • 3 tbsp brown sugar
  • 1 1/2 cups water
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs
  • 1 litre groundnut oil, for frying
  • 1/2 cup granulated sugar
  • 2 tbsp cinnamon sugar
  • Thick hot chocolate
  • Marshmallows
  • Begin by making the churros batter. Add the butter and sugar to a saucepan and bring to the boil. Pour in the salt and flour and briskly stir until a smooth looking dough forms on the end of the spoon. Remove from the heat and leave somewhere to cool for five minutes.
  • Add the vanilla essence and an egg and beat in until its combined, then repeat with the remaining eggs, beating them in one at a time until you’re left with a smooth, slightly sticky paste.
  • Add this to a piping bag with a small serrated nozzle and pipe 6 small C shapes onto a lined baking sheet, then pop it in the freezer to harden.
  • Meanwhile, grease the back of a muffin tin and carefully pipe all the way up the sides to the middle to make a dome. Try to avoid holes!
  • Remove the handles from the freezer and stick them into the sides, then add the mugs to the freezer to set completely (roughly 4 hours).
  • Heat up a pan with the oil to 180°C/360°F.
  • Lever each churro mug off the muffin tin and fry one at a time until golden brown.
  • Let the oil drain off and mix the cinnamon and sugar together then roll the mugs in it.
  • Pour in hot chocolate and marshmallows and eat straight away!
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Churros Mugs

Ingredients

Instructions

Churros Mugs

What You’ll Need:

  • 3/4 cup chopped butter
  • 3 tbsp brown sugar
  • 1 1/2 cups water
  • 1 1/2 cups flour
  • 1 tsp salt
  • 1 tsp vanilla essence
  • 4 large eggs
  • 1 litre groundnut oil, for frying
  • 1/2 cup granulated sugar
  • 2 tbsp cinnamon sugar
  • Thick hot chocolate
  • Marshmallows

How You Make It:

  • Begin by making the churros batter. Add the butter and sugar to a saucepan and bring to the boil. Pour in the salt and flour and briskly stir until a smooth looking dough forms on the end of the spoon. Remove from the heat and leave somewhere to cool for five minutes.
  • Add the vanilla essence and an egg and beat in until its combined, then repeat with the remaining eggs, beating them in one at a time until you’re left with a smooth, slightly sticky paste.
  • Add this to a piping bag with a small serrated nozzle and pipe 6 small C shapes onto a lined baking sheet, then pop it in the freezer to harden.
  • Meanwhile, grease the back of a muffin tin and carefully pipe all the way up the sides to the middle to make a dome. Try to avoid holes!
  • Remove the handles from the freezer and stick them into the sides, then add the mugs to the freezer to set completely (roughly 4 hours).
  • Heat up a pan with the oil to 180°C/360°F.
  • Lever each churro mug off the muffin tin and fry one at a time until golden brown.
  • Let the oil drain off and mix the cinnamon and sugar together then roll the mugs in it.
  • Pour in hot chocolate and marshmallows and eat straight away!

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