When I think of sweet street food treats, only one delectable dessert comes to mind: Churros. Across Central and South America, you’ll find street stalls brimming with crunchy, sugar-crusted churros – filling the air with the scent of warm cinnamon. So while we had this step-by-step guide on Mexican tacos for starters, I thought I’d provide the churros for dessert!

Disclaimer: This recipe involves deep frying. If you’ve never deep fried food before, or need a refresher, this is a great guide. For a simpler version, try an easy twist using our french toast recipe. Cut the toast into soldiers, pan fry each piece until golden brown then toss them in cinnamon sugar.

Churros recipe

Makes around 20

250ml water

55g unsalted butter cut into cubes

1 tbsp caster sugar

140g plain flour

½ tsp baking powder

Pinch of salt

1 egg

½ tsp vanilla extract

Enough vegetable oil to fill a wide based pot about 2 inches deep

75g caster sugar

1tsp cinnamon

Caramel sauce or chocolate sauce to serve (optional)

Step 1: Add the water, butter, sugar and salt to a pan and bring to a simmer over a medium heat until the butter is melted.

Step 2: Turn off the heat and add the flour and baking powder to the pan.  Stir with a wooden spoon until the dough comes away from the sides of the pan. This will take a few minutes and steam should be escaping the whole time.

Step 3: Transfer the dough to a mixer and allow to cool for a couple of minutes.  While your dough is resting, mix the sugar and cinnamon together and sprinkle it over a clean, dry baking tray.

Step 4: Add the egg and the vanilla to the dough and beat until the dough comes together and is glossy and smooth (don’t have a stand mixer? Use a bowl with an electric whisk)

Step 5: Line a second baking tray with kitchen paper and place a cooling rack above it. Then, in a sturdy sauce pan with a matching, tight fitting lid (check out these deep frying tips before you start), heat your oil to 175ºC.

Top tip! If you don’t have a thermometer, fry a cube of bread in the oil. If it bubbles and turns golden brown in around 45 seconds then your oil is hot enough.

Step 6: Put your dough in a piping bag with a wide nozzle, and twist the top of the piping bag until it’s taut. Hold the piping bag so the nozzle is an inch above the oil.

Step 7: Carefully pipe the dough into the hot oil. Then with your other hand, use a small knife or a pair of scissors to cut the dough into about 3-4 inch pieces. Fry 3 to 5 at a time turning over after a minute or 2 until they are golden brown and crisp on both sides.

Have an extra set of hands? Ask a friend to cut the dough whilst you pipe it!

Top tip! Wear long sleeves to protect your arms and don’t get your face close to the oil. If your oil is too hot, turn the heat down to low.

Step 8: Once done, carefully transfer your churros to the cooling rack to allow the excess oil  to drain off.  Repeat with the remaining dough. Then place them all in the tray with the cinnamon sugar and shake around to coat them. Best served fresh.

Allow the oil to cool completely before disposing of it responsibly.

Don’t forget to share your creations with us on Instagram and tag @goustocooking so we can see!