Aniseed Churros

    40 minutes

    Light and fluffy, these churros are rolled in aniseed sugar for a subtle difference. Don't have the oil too hot or the churros will brown too quickly before cooking through.

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    Serves: 4 

    • 1 cup (250ml) water
    • 1 tablespoon of sugar
    • 90g butter, chopped
    • 1 cup (125g) plain flour
    • 2 eggs
    • vegetable oil for deep frying
    • 5 star anise
    • 1/2 cup sugar

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Combine water, sugar and butter in pan and stir over heat until butter is melted; bring to boil. Add flour all at once until mixture forms a ball. Remove from heat, add beaten eggs one at a time, beat until thick and smooth.
    2. Place mixture into a piping bag fitted with a star tube. Pipe 6cm tubes of dough onto a board.
    3. Deep fry fritters in batches in hot oil for 5 minutes or until lightly browned and cooked through. Drain on paper and toss hot fritters in aniseed sugar.
    4. To make the aniseed sugar, blend star anise with sugar until sugar is powdery and star anise is ground finely. Place through a sieve to remove only large pieces of star anise.

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