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This recipe, by Miguel Maestre from Network TEN’s The Living Room, makes 15 churros and takes half an hour to make.

250ml milk
1 tbsp. caster sugar
50g unsalted butter, chopped
2 fresh local vanilla beans, split, seeds scraped out
115g plain flour
3 egg yolks
Vegetable oil, for deep frying
Caster sugar, to dust
Drinking chocolate
200g cacao a la taza (you can get this from a Spanish deli)

To make the drinking chocolate, dissolve 2 tbsp. per person of powder into a large cup of hot water
To make the churros, bring the milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan
Then discard the vanilla beans and remove from the heat
Sift in the flour and stir with a wooden spoon until combined and dough comes away from the side of the pan
Remove from heat and stand, covered with plastic wrap, for three minutes
Beat in egg yolks with wooden spoon, one at a time
Spoon dough into a piping bag fitted with a 2cm star nozzle
Heat oil to 180°C (when a cube of bread turns golden brown, the oil is hot enough) Pipe 5cm lengths into the oil, cutting off the dough with a sharp knife
Deep-fry the churros until they’re golden brown
Drain on absorbent paper, dust with caster sugar and serve with chocolate sauce.

March 9 @ 01:55

1:55 am

– 2:55 am