Cheat Churros.
Cook time: 5 mins | Prep time: 10 mins | Makes: 15-20
Ingredients.
Churros
1 litre rice bran oil or grapeseed oil
325g pancake pre mix
180ml luke warm water
20ml olive oil
Roll in
1 cup of caster sugar
1 tablespoon cinnamon powder
Serve with
200g melted chocolate
You will need:
candy thermometer
piping bag with a medium to large star tip
Method.
1. In a bowl add pancake pre-mix and stir in the water and oil. Let the batter rest for 10 minutes. In another bowl add sugar and cinnamon. Mix through and set aside.
2. Place an 18cm wide saucepan on the smallest burner. Fill with rice bran oil and add the thermometer to the side. Slowly bring the heat to 160C. It must stay around this temp. If it gets too high bring down the heat by turning the burner off. Turn it back on when it gets low.
3. Sit the piping bag in a tall glass to help sit upright and fill it with the mix. When the oil is at 160C pipe 10-12cm length churros and cut off with kitchen scissors. As soon as they come to the surface flip them around.
4. To get them straight, when they pop up to the surface line them up to the side of the saucepan. Hold in place for 30 seconds with a utensil or scissors. You’ll need to work in batches. Don’t overcrowd the saucepan.
5. Cook for 5 minutes, flipping around throughout. Cook until golden brown, drain onto a paper towel and then coat in the cinnamon sugar. Serve with melted chocolate.
COOKING NOTES:
Churros will last in an airtight container for two days.
