These curly churros infused with the festive flavour of clementine zest are fun, easy and delicious. The hazelnuts in the sugar-cinnamon mix add a delightful crunch and flavour, while dipping them in Nutella makes for a truly decadent Chanukah treat.

Method

• Place the milk, sugar, butter, and salt in a medium non-stick saucepan and bring to a gentle boil, stirring gently with a hand whisk. Remove from the heat.
• Add the clementine zest and vanilla extract, stirring well. Then, add the flour and mix until smooth and lump-free.
• Incorporate the eggs one at a time, whisking thoroughly after each addition, until the mixture is smooth and consistent.
• Transfer the dough to a pastry bag fitted with a large star tip.
• Fill a large, heavy saucepan halfway with frying oil and heat until very hot (180°C).
• Pipe 10 – 12cm strips of dough directly into the hot oil, snipping them with scissors or a knife. The strips will naturally twirl as they fall into the oil.
• Fry each churro twirl until golden, about 1 minute per side. Once cooked, remove them with a slotted spoon and place them in a sieve to drain excess oil. After a minute, transfer them to a plate lined with kitchen paper to absorb any remaining oil. Repeat with the remaining dough.
• Before serving, mix the sugar, cinnamon, and hazelnuts in a bowl, then roll the churros in the mixture.
• Serve warm (ideally) or at room temperature, either on their own or dipped in Nutella.

@silvia_nacamulli