Churros Bunny Ears

Ingredients

Churros

For the cinnamon sugar coating:

• 55g caster sugar
• 2 tsp ground cinnamon

For the churros:

• 150g plain flour
• 1 tsp baking powder
• Pinch of salt
• 1 tbsp vegetable oil
• 250ml boiling water
• 500ml or more vegetable or canola oil, for frying

Vanilla Buttercream

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 3 tbsp fresh cream

Vanilla Buns

• 200g self-raising flour
• 120g caster sugar
• 160ml butter, melted
• 120ml milk
• 2 eggs, beaten
• 1 tsp vanilla extract

Method

Churros

1. Mix the caster sugar and cinnamon together in a bowl and set aside.
2. In a mixing bowl, combine the flour, baking powder and salt. Add the oil and boiling water, then mix until it forms a thick, sticky dough.
3. Transfer the dough to a piping bag fitted with a star nozzle.
4. Heat the oil in a deep pot or pan to 170°C, or until a small piece of bread turns golden in about 20 seconds.
5. Pipe lengths of dough (about 15cm) and curve them as you pipe to make bunny ear shapes, cutting with scissors close to the surface to avoid splashing.
6. Fry in batches of 4–5 until golden and crisp, turning to brown both sides evenly.
7. Remove and drain on kitchen paper, then roll in the cinnamon sugar while still warm.

Vanilla Buns

1. Mix the caster sugar and cinnamon together in a bowl and set aside.
2. In a mixing bowl, combine the flour, baking powder and salt. Add the oil and boiling water, then mix until it forms a thick, sticky dough.
3. Transfer the dough to a piping bag fitted with a star nozzle.
4. Heat the oil in a deep pot or pan to 170°C, or until a small piece of bread turns golden in about 20 seconds.
5. Pipe lengths of dough (about 15cm) and curve them as you pipe to make bunny ear shapes, cutting with scissors close to the surface to avoid splashing.
6. Fry in batches of 4–5 until golden and crisp, turning to brown both sides evenly.
7. Remove and drain on kitchen paper, then roll in the cinnamon sugar while still warm.

Vanilla Buttercream

1. Preheat the oven to 180°C, 160°C fan, gas 4 and line a muffin tin with paper cases.
2. In a large bowl, combine the self-raising flour and caster sugar.
3. In a separate bowl, mix together the melted butter, milk, beaten eggs and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
5. Divide the mixture evenly between the cases, filling each about two-thirds full.
6. Bake for 18–20 minutes, or until the buns are risen, lightly golden and a skewer inserted into the centre comes out clean.
7. Allow to cool before decorating or serving.

To assemble, pipe a swirl of buttercream onto the cooled buns and use 2 churros as the bunny ears.