Entertaining Mexican
CHURROS
PREP + COOK TIME 30 MINUTES MAKES 35
1 cup (250ml) water
1 tablespoon caster sugar
90g butter, chopped coarsely
1 cup (150g) plain flour
2eggs
vegetable oil, for deep−frying
ANISEED SUGAR
5 whole star−anise
½ cup (110g) caster sugar
1 Make aniseed sugar.
2 Bring the water, sugar and butter
to the boil in medium saucepan. Add
sifted flour; beat with a wooden spoon
over high heat until mixture comes
away from base and side of pan to
form a smooth ball. Transfer mixture
to small bowl. Using an electric mixer,
beat in eggs, one at a time, until
mixture becomes glossy.
3 Spoon mixture into a piping bag
fitted with a 1cm fluted tube.4 Heat oil in large saucepan over
high heat; pipe 6cm lengths of batter
into oil (cut off lengths with a knife).
Deep−fry churros, in batches, for
6 minutes or until browned lightly
and crisp. Drain on paper towel.
5 Roll churros in aniseed sugar.
Serve warm.ANISEED SUGAR
Blend or process ingredients
until ground finely.130