Tant Sannie's Churros

Who doesn't love the delicious indulgence that is a good, freshly fried donut? And did you know it's a surprisingly simply treat to make at home? Traditionally from Portugal and Spain where it has humble origins, but today widely associated with Mexican cuisine, a churro is a fried pastry that is usually dusted with cinnamon sugar and served with a dipping sauce. It is a fantastic match for our very own Tant Sannie se Melktert liqueur with its heady cinnamon and condensed milk flavours u2013 perfect for a cream dipping sauce that will elevate your churros to dessert fit for royalty.


For the Churros

  • 1 cup water
  • 1/2 cup butter
  • pinch of salt
  • 2 tablespoons sugar
  • 1 cup cake flour
  • u00a03 large eggs
  • oil for frying
  • cinnamon sugar (sugar mixed with cinnamon to taste)

Ingredients for the dipping sauce:

  • 1 cup whipping cream
  • 200 g cream cheese
  • 1 cup icing sugar
  • 1/2 cup Tant Sannie se Melktert liqueur
  • 1 teaspoon vanilla extract


Start by preparing the dipping sauce. In a small bowl, whip the cream until stiff peaks form. Set aside. Place the cream cheese into a medium bowl. Using a mixer on medium speed, slowly add in icing sugar and mix until well combined. Stir in vanilla and Tant Sannie-liqueur and continue mixing until mixture is creamy. Gently fold whipped cream into the cream cheese mixture until incorporated.

Now onto the churros. In a saucepan, combine the water, butter, sugar and salt. Allow the butter to melt and stir everything together. Sift in the flour and stir until a ball starts to form. Transfer the mixture to your stand-alone mixer or to a separate bowl if you are using a hand-held blender. Allow the mixture to cool. Place enough oil into a pot to fry the churros and allow to heat. Start beating the dough and add the eggs one at a time, beating well after each addition. The mixture will become a sticky batter, but still thick and glossy. Place the batter in a piping bag fitted with a star nozzle. When the oil is hot, pipe long baton shapes into the oil and allow to fry until golden brown, flip them over and fry on the other side. Continue until all the batter has been used. Dust the churros with cinnamon sugar and serve warm with the Tant Sannie cream dipping sauce.


As Tant Sannie would say, u201cLife just got Lip Lek Lekker u201d with theu00a0first-everu00a0release of Tant Sannie se recipe /u00a0resepteu00a0book.

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