Recipe Steps
- For the churros, heat 250ml water and the butter in a non-stick pan until boiling vigorously. Tip in the Odlums flour, then beat for 2-3 minutes until the mixture thickens and forms a ball.
- Remove from the heat and gradually beat in the eggs to make a smooth, thick batter.
- Heat a pan with sunflower oil for frying.
- Place the choux pastry into a piping bag with a fluted nozzle and pipe into the hot oil to deep fry.
- Once cooked, dust in the cinnamon sugar and serve with the Kelkin Hazelnut Chocolate Spread.
