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Afternoon Tea Churros


for 10 pieces

  • 1 ⅛ cups
    all-purpose flour (140 g)
  • 1 pinch salt
  • 2 teaspoons
  • zest of 1 lemon, zested
  • 1 ¼ cups
    boiling water
  • ½ cup
    butter (120 g)
  • 1 teaspoon
    vanilla extract
  • 3 eggs
  • peanut or vegetable oil, for frying
  • cinnamon sugar, cinnamon and sugar mixed

For Serving

  • strawberry jam
  • clotted cream

Special Tools

  • piping bag with star nozzle



  1. Sift the flour into a large bowl. Add the salt, sugar and lemon zest and mix to combine.
  2. In a large saucepan, add the boiling water, butter and vanilla. Heat gently until the butter is melted and the mixture is boiling. Turn off the heat and add the flour mixture. Beat quickly until it is lump-free, then let cool for 5 minutes.
  3. Beat in the eggs 1 at a time until the mixture is thick and sticky. Let cool for another 10-15 minutes.
  4. Transfer the churro mixture into a piping bag with a wide star nozzle. Heat the oil in a large saucepan until it reaches 350°F (180°C). Pipe the churro mix into the oil, snipping the ends with kitchen shears. Cook 3-4 at a time for 5 minutes, or until golden brown.
  5. Drain the churros on paper towels, then coat in a cinnamon-sugar mix. Serve with strawberry jam and clotted cream for a delicious twist on afternoon tea.
  6. Enjoy!




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