A playful, modern Easter moment: churros piped into a bunny shape, tossed in cinnamon sugar, served warm with Nutella for dunking. They’re a crowd-pleaser, ideal a sweet platter that won’t last long at Easter get-togethers.
Churros
Ingredients
55g caster sugar
½ tsp fine sea salt
60g unsalted butter
260g plain (all-purpose) flour
High smoke point oil, for deep-frying
Method
Combine the 250ml water, sugar, salt and butter in a small saucepan over
medium-high heat. Bring to a boil then remove from the heat.
Add the flour and stir well until it the mixture comes together as a dough.
Transfer the dough to a fabric piping bag fitted with a medium star tip. Pipe the dough onto small rectangles of baking paper, shaping a circle for the face with two smaller ovals attached for the ears. Gently press the ears into the main shape so they hold together during frying.
Carefully slide the baking paper with the piped churros into the hot oil and, once submerged, remove the paper so the dough is directly in the oil.
Fry until golden, giving the basket a shake occasionally to prevent the churros sticking to the bottom.
Coating
Ingredients
40g caster sugar
2 tsp ground cinnamon
60g Nutella, to serve (15g per serve)
Method
In a shallow bowl, mix the sugar and cinnamon. Once slightly cooled but still warm, gently toss the churros in the cinnamon-sugar mixture to coat.
Serve immediately with a little pot of Nutella to dunk.
