Orange Flower Churros
- 6 cups sunflower oil
- 2 cups water
- ½ cup caster sugar
- ⅔ cup plain flour
- ⅔ cup self-rising flour
- 2 ½ Tbsps Corn starch
- 2 Tbsps olive oil
- 1 tsp Orange blossom water
- ½ tsp active dry yeast
- To garnish
- 1 Tbsp caster sugar (for dusting)
Sift together the flours, salt, yeast and cornflour into a large mixing bowl.
Add the boiling water, orange flower water and olive oil, mixing well until you have a soft, sticky dough; let it rest for 15 minutes.
Heat the sunflower oil in a large saucepan; you can tell when the oil is hot enough as bubbles appear on a wooden spoon dipped in the hot oil.
Transfer the dough into a large piping bag fitted with a star-shaped nozzle and squeeze into the hot oil, using a pair of scissors to cut the batter at 10 cm in length.
Cook 2-3 at a time, frying for 3-4 minutes until golden-brown in colour and turning them carefully in the oil to help them fry evenly.
Carefully remove from the oil and drain on kitchen paper, dusting immediately with caster sugar before serving in glasses.