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Ingredients

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Mexican Churros :

  • Milk 500 ml
  • Sugar, icing (confectioner's) 20 ml
  • Salt 5 ml
  • Flour, all purpose 275 g
  • Eggs (class extra) 8 pc
  • Butter 150 g

Cinnamon Sugar:

  • Castor sugar 250 ml
  • Robertsons Cinnamon
    Robertsons Cinnamon
    20 ml
    Added to cart: Robertsons Cinnamon
  • Salt 5 ml

Preparation

  1. Mexican Churros :

    • In a pot, bring the milk, butter, castor sugar and salt to the boil.
    • Reduce the heat and add the flour. Stir continuously for roughly 5-7 minutes until flour is well cooked.
    • Transfer to kitchen aid with paddle attachment.
    • Using medium speed, start mixing. After about two minutes, begin adding the eggs one at a time, allowing the mixture to incorporate the eggs before adding the next egg.
    • Continue mixing until mixture is almost cool.
    • Place mixture into a piping bag with a star nozzle.
    • Turn deep fryer on to 180°C. When reached the temperature. Pipe the batter into the desired length before cutting off the mix. Continue doing this until you have enough to fry for one batch. Turn the batter length over in the oil. Allow to cook throughout before removing and placing on a paper towel.
  2. Cinnamon Sugar:

    • In a separate tray, mix the cinnamon sugar mix. Place the cooked churros into the cinnamon sugar and coat well.
    • Transfer to serving bowl and eat warm.