Churros

When dipped in rich hot chocolate, these Spanish-style doughnuts from Homes & Gardens are positively sinful

Serves 6 or 8

125g salted butter in cubes 150g plain white flour, sifted 15g caster sugar or vanilla sugar 6 medium eggs, beaten Virgin olive oil, for frying Sieved icing sugar and a little cinnamon (optional) to decorate

Step 1) Heat 250ml boiling water with the butter in a deep, heavy-based saucepan for 2 minutes, uncovered, until the mixture boils, then tip in the sifted flour and sugar and beat hard over the heat for 30 seconds until it clumps together. Remove and cool for 2 minutes in a sink of cold water.

Step 2) With an electric, hand-held whisk, whisk in the eggs one at a time; the mixture thins, then gets thick again. Once all 6 eggs are added, spoon the mix into a piping bag with a rosette nozzle and chill for 30 minutes.

Step 3) Heat 10cm oil in a medium heavy-based pan until a cube of stale bread browns in 20 seconds. Pipe straight or curly shapes of paste into the oil with one hand and chop off the paste using scissors with the other. Cook for 1 minute, then turn with tongs, cook for 1 minute more and drain. Serve, dusted with icing sugar and cinnamon if liked, with hot chocolate.

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