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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
  • 2 cups
    peanut or vegetable oil, for frying
  • 1 ½ cups
    cinnamon sugar, cinnamon and sugar mixed (300 g)

For Serving

  • strawberry jam
  • 2 ½ cups
    clotted cream (560 g)

Special Tools

  • piping bag with star nozzle
    Calories 730
    Fat 68g
    Carbs 26g
    Fiber 1g
    Sugar 14g
    Protein 3g

Estimated values based on one serving size.



  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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