What’s the secret to the crunchiest, most delicious churros in all the land? Muscovado sugar – and forgetting to add the eggs!
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Shame, churros aren’t the prettiest of desserts, are they? But put a piping hot plate of these in front of your friends and family after dinner and nobody is going to complain, I promise you! My version of churros is dusted in the beautiful, unrefined Natura Sugars Light Muscovado Sugar which is infinitely better than dredging them in boring white sugar. The muscovado sugar adds a fudgy, malty flavour to the churros which goes so well with warm spices like cinnamon – I added those too! What I didn’t (read: forgot to) add was the eggs, which coincidentally made these the crunchiest churros ever – I do love a happy baking accident! You can serve these with melted chocolate for dipping or this salted caramel sauce which I used the same light muscovado sugar in. But whatever you do, make sure these are served HOT – that’s when they are at their most delicious! 
- 50g salted butter or margarine, chopped
- 250ml ( 1 cup) water
- 200g cake flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 100g Natura Sugars Light Muscovado Sugar
- Vegetable oil, for deep-frying
- Place the butter and water in a medium saucepan, cover with a lid and bring to the boil.
- Combine the flour and baking powder.
- Once the butter has melted, immediately add the flour mix and stir until the mixture comes together and pulls away from the sides of the pot.
- Add the vanilla and mix well.
- Allow the dough to cool until lukewarm.
- Place the dough into a piping bag fitted with a star nozzle.
- Combine the cinnamon and Natura Sugars Light Muscovado Sugar in a large bowl and set aside. Preheat the oil to 190 degrees celsius.
- Pipe long churros into the hot oil, using scissors to cut the churros from the piping bag.
- Fry until golden brown - about 4-5 minutes.
- Remove the churros from the oil and immediately toss in the cinnamon sugar mixture.
- Serve warm with caramel sauce or melted chocolate, for dipping.