Crisp on the outside and fluffy on the inside, these tasty churros pure comfort and just what you need on a cold winter day! The best part? It’s made with Selati Sugar, of course! 

Delicious churros with Selati Sugar 

Ingredients 

For the choux pastry 

1 cup water 
2 Tbsp Selati Pure White Sugar
120g butter 
125g flour 
3 eggs 
Oil, for deep-frying 

For the cinnamon sugar  

200g Selati Golden Brown Sugar 
¼ tsp cinnamon  

Method 

1. Place water, sugar and butter in a small pot over high heat, stir to melt the butter. As soon as the mixture comes to a rolling simmer, remove from the heat.  
2. Add the flour and use a wooden spoon to stir thoroughly until no lumps of flour remain and the mixture is smooth. 
3. Place the pot back onto the heat and cook, stirring, for a minute. The mixture should come away from the sides of the pot to show it is ready.  
4. Place the mixture into a stainless-steel mixing bowl and spread up against the sides of the bowl to help cool it down.  
5. Once cool, add the eggs one at a time, thoroughly whisking between each until fully incorporated before adding the next.  
6. Fit a piping bag with a star nozzle. Use a pair of scissors to snip off the end of the plastic bag, allowing it to open. The end of the plastic should be halfway up the nozzle to allow for the pastry to be pushed out cleanly.  
7. Spoon the mixture into a piping bag and twist closed.  
8. To make the unique churro hearts, cut out 12-15 squares of baking paper.  
9. Carefully pipe one heart onto each piece of baking paper. 
10. Heat oil for deep-frying.  
11. Combine cinnamon sugar ingredients in a large, shallow bowl.  
12. To fry the churro hearts, hold the baking paper upside down close to the oil and use a spatula to ease the pastry off into it (hold it close to it doesn’t splatter).  
13. To make classic churros, simply squeeze pastry from the piping bag until your desired length, then snip it off using a pair of oiled scissors (this prevents the dough from sticking).  
14. Fry churros for 3-4 minutes until golden, turning frequently to fry evenly.  
15. Remove churros from the oil using a slotted spoon, immediately toss in cinnamon sugar, then and place on a cooling rack. Repeat with remaining pastry.