Cardamom and Cinnamon Churros

Churros are a great and swift dessert to make. They are best served hot straight form the oil, but can also be made in advance and either quickly refreshed in oil (to crisp them up gain) or even cooled for convenience.

Serves 2


  • 350ml boiling water
  • 50g butter, cut into small cubes
  • 250g plain flour
  • 1 teaspoon pop baking powder
  • 1 teaspoon of ground black cardamom (or green)
  • 1 teaspoon of cinnamon
  • For the sauce:
  • 200ml natural yoghurt
  • Passionfruit pulp scoped out of 2 fruits
  • To finish:
  • Icing sugar
  • 1l Rapeseed oil to fry the churros in


Place the butter into a bowl and pour the boiling water over it to melt it
Mix all the other churros ingredients in another bowl and pour the butter and water mixture into the flour and combine
Leave to stand for 15 minutes
Preheat the oil in a large pan (no more than 2/3 full) until a small amount of the churros mixture sizzles and turns golden brown in 3 minutes when dropped into the oil
Transfer the mixture into a piping bag fitted with a star nozzle
Squeeze carefully into the hot oil and snip off with scissors
Leave to fry for 5 minutes or until cooked through and golden brown
Remove with a slotted spoon, dry on a kitchen paper, sprinkle with icing sugar and serve immediately
Combine the yoghurt with the passionfruit and enjoy with the hot churros