These Spanish favourites make a delicious change to serve at Chanucah. They are perfect on their own or with your choice of dipping sauce. You can make the churros dairy or parve.

Makes: About 30 small churros

Ingredients

For the churros
● 200g butter or margarine
● 400ml milk or water
● 4 tbsp sugar
● ½ tsp salt
● 300g flour
● 4 eggs
● Oil for deep frying

For the cinnamon sugar
● 2 tbsp cinnamon
● 6 tbsp sugar

For the dipping sauce
● Dulce de leche or chocolate spread or chocolate sauce

Method

● For the churros: in a saucepan bring to the boil over medium-high heat the butter (or margarine), milk (or water), sugar and salt.

● When the mixture is boiling remove from heat, add the flour and stir until well mixed and no lumps of flour remain.

● Add the eggs one at a time, beating well until mixed into the dough after each addition until you get a smooth and sticky dough.

● Scrape the dough into a pastry bag fitted with a large star tip.

● Half fill a large heavy saucepan with the frying oil and heat over high heat until the oil is really hot and ready for frying (180°C).

● Pipe 10cm strips of dough into the oil snipping off the strips with a knife.

● Fry the dough strips until golden, about 1 minute per side. When they are cooked, remove them with a slotted spoon and place them on a paper towel.

● Cook the rest of the dough in batches.

● Before serving: mix the cinnamon and the sugar together and roll the churros in the mix.

● Serve warm alongside your choice of dipping sauce - chocolate spread/chocolate sauce/dulce de leche.