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.
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Junior Big Bake Competition
For over 180 years, Odlums has been at the heart of baking in Irish homes – it’s time to pass down the wooden spoon to the next generation.Â
Got a budding baker at home? Share their favourite bake and they could be in with a chance to win some fantastic prizes.
Whether your child is just starting out with flour covered hands, or is already a confident weekend baker, we’d love to see what they can create. From simple family favourites to show-stopping bakes, every creation has its place.
