So by a happy accident, I added a bit too much self raising flour in the recipe so my churros (Mexican treat, normally long donut like sticks) hit the very hot oil, they puffed up a bit more than usual. Thinking on my feet, I decided to make them much smaller and they puffed up into small balls…a perfect little snack!
On this very cold day, I would recommend serving them along side a hot chocolate - well why not!?
Mini Churros Balls
70g self raising flour
65g plain flour
a pinch of salt
1 tbsp light olive oil
1 tbsp cinnamon
100g caster sugar
1 litre sunflower oil for frying
Sift both the flours into a bowl and make a well in middle
Mix the light olive oil into 220ml boiling water and then pour into the well in the flour and bring together slowly with a fork so you don’t get lumps. The dough should be sticky and slightly soft. Leave for 10 minutes whilst you heat the oil.
Pour the sunflower into a heavy bottomed saucepan and heat, carefully, to 170ºC.
Scrape the dough into a piping bag and have a pair of scissors handy near the stove.
Suspend the piping bag above the heated oil and pipe out about 2cm of dough, then snip the dough off with the scissors so it gently falls into the hot oil and starts bubbling, repeat this step so you have four small balls of dough in the pan at a time.
Let them fry away for 1-2 minutes or until golden, then remove with a slotted spoon and place onto kitchen towel to dry.
Keep going until you have used up all your dough.
Finally, in a small bowl, mix together the cinnamon and sugar and then sprinkle all over the mini churros balls so they are coated.
Eat as they are or serve along side a cup of delicious hot chocolate.
We have had a bit of snow and some very cold winds this week in Brighton, these were the perfect tonic to warm me up!