Ingredients
- 1 piping bag’s worth of churro batter
- Cinnamon sugar, for rolling
- Vanilla ice cream, to serve
Steps
- Transfer dough into a piping bag with a 1/3-inch star tip nozzle. Let cool.
- Line a baking tray with baking paper and pipe circles over it. Freeze for 4 hours.
- When ready to cook, heat oil over medium-high heat in a wok or small, deep saucepan.
- Fry 2 circles per batch, cooking for 2 to 3 minutes or until they are golden, turning halfway through.
- Remove onto a paper towel-lined plate to drain, then roll in cinnamon sugar. Allow to cool completely before sandwiching with ice cream.
Ingredients
- 1 piping bag’s worth of churro batter
- Cinnamon sugar, for rolling
- Chocolate ice cream, to serve
Steps
- Transfer dough into a piping bag with a 1/3-inch star tip nozzle.
- Grease 6 cream horn molds with oil and place onto a baking tray. Starting at the bottom of the mold, pipe batter around the horn molds and then freeze for 4 hours.
- Heat oil over medium-high heat in a wok or small, deep saucepan.
- Cook the cones, still wrapped around their molds, for 2 to 3 minutes or until golden, turning occasionally.
- Remove onto a paper towel-lined plate to drain. When cool enough to touch, remove the molds (you may need to use a knife to loosen). Roll in cinnamon sugar, and leave to cool completely before topping with a scoop of chocolate ice cream.
Ingredients
- 1 piping bag’s worth of churro batter
- 4 hot dogs
- Cinnamon sugar, for rolling
Steps
- Transfer the dough to a piping bag fitted with a star nozzle and carefully pipe around the sausages to encase them.
- Fry them for 2 to 3 minutes each and then roll in cinnamon sugar.
Ingredients
- 1 piping bag’s worth of churro batter
- Cinnamon sugar, for rolling
Steps
- Transfer the churro dough into a piping bag with a star tip nozzle. Grease a 6-hole mini Bundt pan with cooking spray.
- Pipe batter into each hole and freeze for at least 4 hours.
- When ready to cook, heat oil over medium-high in a wok or small, deep saucepan.
- Remove cakes from their molds and fry one by one, cooking for 3 to 4 minutes or until they are golden, turning halfway through.
- Remove onto a paper towel-lined plate to drain, then roll in cinnamon sugar.
Ingredients
- 1 piping bag’s worth of churro batter
- 2 cups tiramisu filling (mascarpone, whipped cream and 3 egg yolks)
- 1 cup cold espresso or strong coffee
- 1/2 cup Kahlua
- Cocoa powder, for dusting
Steps
- Transfer the churro dough into a piping bag with a star tip nozzle. Heat oil over medium high in a wok or small, deep saucepan.
- Pipe small lengths of dough into the oil, snipping with scissors. Do 3 to 4 per batch and keep going until you run out of batter.
- Cook for 2 to 3 minutes or until golden, rolling occasionally.
- Remove onto a paper towel-lined plate to drain. Roll in cinnamon sugar and leave to cool completely.
- Mix the cold espresso or strong coffee with the Kahlua. Dip the churros into the mixture just long enough to get them wet, do not soak them!
- Arrange the churros in the bottom of a 9-inch square baking dish and then spoon half of the tiramisu mixture over the top.
- Repeat the process with another layer of churros, and finish with the final half of the tiramisu mixture.
- Refrigerate at least 4 hours, or overnight. When ready to serve, dust the top of the tiramisu with cocoa.
Ingredients
- 1 cup white flour
- 1 teaspoon baking powder
- Pinch salt
- 1 tablespoon olive oil
- 1 cup water
- Vegetable oil, for frying
Steps
- Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined, forming a thick batter.