for 4 person

Dough

2 ½ dl	water
75 g	butter, cut into pieces
½ tbsp	sugar
¼ tsp	salt
200 g	white flour
1	organic orange, grated zest, a little set aside
4	eggs, beaten

Dip

150 g

caramel spread (e.g. Lotus creamy)

To deep-fry

	oil, for deep-frying
50 g	sugar

How it's done

To prepare

Cut two sheets of baking paper into 12 pieces each.

Dough

Place the water, butter, sugar and salt in a pan, bring to the boil. Reduce the heat, add the flour all at once, stir with a wooden spoon for approx. 1½ mins. until a smooth dough is formed which separates from the base of the pan. Place the dough in a bowl, add the orange zest. Using the whisk on a mixer, gradually whisk in the eggs; the dough should be soft but not runny. In batches, transfer the dough to a disposable piping bag with a serrated nozzle (approx. 8 mm in diameter). Pipe a bow (approx. 8 cm in diameter) onto each piece of baking paper.

Dip

Gently heat the spread in a pan, stir until smooth.

To deep-fry

Fill a pot to ⅓ with oil and heat it to approx. 160 °C. Using a slotted spoon, lower the bows and baking paper into the oil in batches, deep-fry for approx. 5 mins. until golden brown. Remove, discard the baking paper, drain the churros on kitchen paper. Empty the sugar into a deep dish. Toss the churros in the sugar while still warm, sprinkle with the reserved orange zest. Serve with the dip.

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