Ingredients

  • 1 piping bag’s worth of churro batter
  • Cinnamon sugar, for rolling
  • Vanilla ice cream, to serve

Steps

  1. Transfer dough into a piping bag with a 1/3-inch star tip nozzle. Let cool.
  2. Line a baking tray with baking paper and pipe circles over it. Freeze for 4 hours.
  3. When ready to cook, heat oil over medium-high heat in a wok or small, deep saucepan.
  4. Fry 2 circles per batch, cooking for 2 to 3 minutes or until they are golden, turning halfway through.
  5. 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

  1. Transfer dough into a piping bag with a 1/3-inch star tip nozzle.
  2. 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.
  3. Heat oil over medium-high heat in a wok or small, deep saucepan.
  4. Cook the cones, still wrapped around their molds, for 2 to 3 minutes or until golden, turning occasionally.
  5. 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

  1. Transfer the dough to a piping bag fitted with a star nozzle and carefully pipe around the sausages to encase them.
  2. 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

  1. Transfer the churro dough into a piping bag with a star tip nozzle. Grease a 6-hole mini Bundt pan with cooking spray.
  2. Pipe batter into each hole and freeze for at least 4 hours.
  3. When ready to cook, heat oil over medium-high in a wok or small, deep saucepan.
  4. Remove cakes from their molds and fry one by one, cooking for 3 to 4 minutes or until they are golden, turning halfway through.
  5. 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

  1. 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.
  2. 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.
  3. Cook for 2 to 3 minutes or until golden, rolling occasionally.
  4. Remove onto a paper towel-lined plate to drain. Roll in cinnamon sugar and leave to cool completely.
  5. 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!
  6. Arrange the churros in the bottom of a 9-inch square baking dish and then spoon half of the tiramisu mixture over the top.
  7. Repeat the process with another layer of churros, and finish with the final half of the tiramisu mixture.
  8. 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

  1. Mix flour, baking powder and salt in a bowl. Add oil and water and mix until just combined, forming a thick batter.