• 50g melted butter
  • ½ tsp vanilla extract
  • 250g flour
  • 1 tsp baking powder
  • 1 litre sunflower oil, for frying
  • Sugar, for dusting
  • Pour 300ml boiling water into a jug, and add the vanilla and melted butter. Sift the flour and baking powder into a mixing bowl with a pinch of salt, and make a well in the centre. Pour the contents of the jug into the flour and beat with a wooden spoon until smooth. Rest for 15 mins, and heat up a deep saucepan ⅓ full with oil and heat to sizzling temperature.
  • Fit a star nozzle onto your piping bag - about 1.5cm wide should be fine. Fill the bag with dough, then pipe strips directly into the sizzling oil, snipping off lengths as you go. Fry until golden and crisp, then remove with a slotted spoon and drain on kitchen paper. Dust with sugar, and serve with whatever sweet sauces you fancy.
1 hr
Makes 20 Churros

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