Last year we I discovered how amazingly quick and easy it is to make churros - Spanish doughnuts - from scratch at home. I made them a lot during the summer, including for breakfast in the garden on Sunday mornings after the twins had had friends for a sleep-over - they were a huge hit! Yesterday the kids helped me make them as an after-dinner treat for Valentine's Day (and we used up some leftover chocolate ganache from our recent lemon and courgette cupcakes), and we all ate them in front of the fire while we watched a movie.
Traditionally you would use a piping bag fitted with a star-shaped nozzle, but I have found this can end up in a great sticky mess. It's far simpler to roll chunks of the dough into sausage shapes instead, and works brilliantly. The thicker they are, the more soft and doughy in the centre - but we've all agreed that we prefer them quite thin when they are extra crispy. The best part is the cinnamon sugar they are rolled in while still hot.
