Caster Sugar
The fine crystal of Chelsea...
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Desserts
Mexican Churros
10 mins
2 mins
Easy
8
The Spanish answer to the doughnut, Churros are typically eaten at breakfast dipped in your hot chocolate.
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- Ingredients
- Method
Ingredients
- 1 cup milk
- 75g butter
- 2 tsp Chelsea Caster Sugar
- ½ tsp salt
- 1 cup flour
- 4 eggs
- oil for frying
Cinnamon Sugar
- 1 cup Chelsea Caster Sugar
- 2 tsp ground cinnamon
- ½ tsp salt
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
4
What did you think of this recipe?
Kerri
Easy to make, with our piping bag came out a little thin but tasted great and were more like the real thing you get in Spain than the perfect sculpted ones here in NZ
5
Joshua Todd
Is the batter meant to be very sticky or more like a dough? Mine has come out quite sticky and loose compared to other recipes from memory.
3
Noa Matamua
omg they are so yum do you need icing sugar or white sugar
5
Michaela
Ahhhh, is it icing sugar or caster sugar that goes into the batter? Cinnamon sugar makes too much for the batter. Could have done with half a cup, but a tasty treat. Texture is like choux pastry with a little extra crunch.CHELSEA: Hi there, sorry for the confusion. It is caster sugar. We have updated the recipe. Thanks for your feedback :-)
3
Method
To make the batter, place the milk, butter, Chelsea Caster Sugar and salt in a medium saucepan over high heat. Bring to the boil, stirring, and watching carefully. Reduce heat, stir until the butter is fully melted.
Add the flour and beat until it is well incorporated. Remove from heat and using an electric mixer, beat in the eggs, one at a time like you would for choux pastry. The mixture will be shiny and glossy. Cool to room temperature. The mixture can be made ahead, up to a day, and refrigerated.
Spoon the mixture into a piping bag (or a zip-lock plastic bag) fitted with a star piping tip. Heat oil to 180°C in a deep fryer. Pipe the mixture into little sausages about 6 - 8 cm long, cut off the batter sausages with scissors, straight into the oil. Cook 4 - 5 at a time until golden brown. This should take about 2 minutes. Drain on a paper towel the toss in cinnamon sugar (whisk together the Chelsea Caster Sugar, cinnamon and salt). Serve warm.
Alternatively replace the cinnamon sugar with Chelsea Icing Sugar and serve with hot chocolate dipping sauce for dessert.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
4
What did you think of this recipe?
Kerri
Easy to make, with our piping bag came out a little thin but tasted great and were more like the real thing you get in Spain than the perfect sculpted ones here in NZ
5
Joshua Todd
Is the batter meant to be very sticky or more like a dough? Mine has come out quite sticky and loose compared to other recipes from memory.
3
Noa Matamua
omg they are so yum do you need icing sugar or white sugar
5
Michaela
Ahhhh, is it icing sugar or caster sugar that goes into the batter? Cinnamon sugar makes too much for the batter. Could have done with half a cup, but a tasty treat. Texture is like choux pastry with a little extra crunch.CHELSEA: Hi there, sorry for the confusion. It is caster sugar. We have updated the recipe. Thanks for your feedback :-)
3
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
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Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
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- 1 tsp vanilla essence
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- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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