Easter Churros Nests
These Easter Churros Nests are such a cute idea. They're spiced like Hot Cross Buns, and topped with chocolate grass & speckled Easter eggs. Guaranteed, the kids will love them.
Equipment
- 1 medium sized pot
- 1 Large Frying Pan
- 1 Piping Bag
- 1 Large 8 Star Piping Tip
Ingredients
Ingredients (for the batter):
- ½ cup Water
- ½ cup Milk
- 75 grams Butter
- 2 Tbsp. Sugar White
- pinch Salt
- 1 cup Flour
- ½ tas Ground Cinnamon
- ½ tsp Mixed Spice (All-Spice)
- 1 Egg
Ingredients (for frying & coating)
- Sunflower Oil For Frying
- ⅓ cup Castor Sugar
- ½ tsp Ground Cinnamon
Ingredients (for topping)
- 40 grams White Chocolate
- 4 Tbsp. Desiccated Coconut
- splash Green Food Colorant
- Speckled Easter Eggs
Instructions
Method (for the batter):
- Prep your cinnamon and castor sugar, and place in a flat bottomed dish so that it's "ready and waiting" to coat the Churros once they're fried!
- Pour a generous amount of sunflower oil into a large frying pan (filling about 2cm deep). Place it onto a stovetop, on a medium heat. Allow the oil to heat up while you mix the batter, but keep an eye on it because oil should never be left unattended on a stovetop!
- Add the water, milk, butter, sugar, and salt into a medium sized pot. Place it onto a stovetop, on a medium heat, stirring occasionally until the butter melts.
- As soon as the butter has melted, add the flour, cinnamon & mixed spice and give it a sir with a fork until a dough forms. It takes really quick, and don’t worry if there are any lumps at this point. Remove it from the stove and allow to cool slightly for about 2 or 3 minutes.
- Once slightly cooled, add the egg, and immediately beat it with an electric mixer until combined. Make sure to beat it as quick as you can, otherwise the egg could start cooking when it's added!
- Transfer the dough into a piping bag, and use a big star piping tip (with at least 8 points). Make sure to use a heavy duty piping bag as the dough is quite thick, and places a lot of pressure on the bag, sometimes splitting thin disposable plastic piping bags!
- Pipe circles of dough onto a tabletop, and gently lift them and place into the hot oil.
Method (for frying & coating):
- Fry them for around 2 to 2 ½ minutes a side (depending on the heat of your oil), or until they’re golden brown. Make sure that your oil isn’t too hot, otherwise the outside will brown quickly, but the dough won’t cook through in the middle. Also, don’t fry too many at once. I usually fry batches of 4 or 5 Churros at a time.
- Once they’re cooked, remove from the oil and place on some paper towel for a few seconds (just until they stop sizzling). Then roll them in the cinnamon & castor sugar, coating the outside.
Method (for topping):
- Melt about 1/2 of a slab of white chocolate in a microwave.
- Add 4 - 5 Tbsp. of desiccated coconut to the melted chocolate along with some green colorant. Give it a stir to combine and spread it over the top of the Churros, making it look like grass. Add a couple of speckled eggs on top, creating cute Easter Churros Nests!