Homemade Churros with Strawberry Jam

1. 1Put the strawberries, 50 g of the sugar and the lemon juice in a small saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the fruit has softened and the juices look syrupy; it should still taste fresh rather than jammy and heavy.
2. 2Tip the flour, baking powder and salt into a bowl. Mixing the dry ingredients first spreads the raising agent evenly, so the churros puff consistently rather than developing dense patches.
3. 3Heat the water and butter in the saucepan until the butter has melted and the liquid is just simmering. Add the vanilla, then tip in the flour mixture all at once and beat firmly until it forms a smooth, thick paste that pulls away from the sides.
4. 4Let the dough cool for 5 minutes, then beat in the egg until completely absorbed. Cooling it slightly prevents the egg scrambling, while adding it gradually gives the dough enough structure to hold its ridges.
5. 5Fit a piping bag with a large star nozzle and spoon in the dough. Pipe 8–10 cm lengths on to a tray lined with baking paper, cutting each one away with scissors; the ridges are not decoration alone, as they help the outside crisp while the centre cooks.
6. 6Mix the remaining 25 g sugar with the cinnamon in a shallow dish. Have this ready before frying, because the churros take the coating best while their surfaces are still hot.
7. 7Heat the oil in a deep, heavy saucepan to 175°C. Fry the churros in batches for 3–4 minutes, turning once, until deeply golden and crisp; if they colour quickly but feel soft, lower the heat so the centres have time to cook.
8. 8Lift the churros out with tongs or a slotted spoon and drain briefly on kitchen paper. Roll them in the cinnamon sugar while hot, when it will cling properly instead of falling straight off.
9. 9Rewarm the strawberry jam gently if it has cooled and loosen it with a teaspoon of water if needed. Serve the churros straight away with the jam for dipping, since their crisp shell softens as they sit.

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