Churros

1. 1

   Bring 1 cup water, sugar and butter to a boil in a medium saucepan. Add flour and beat with wooden spoon over high heat until mixture comes away from base and side of pan to form a smooth ball. Transfer to a mixer and beat in eggs, 1 at a time, until glossy. Transfer to a piping bag fitted with a 1/3 inch fluted tube.

2. 2

   Heat oil in a large saucepan. Working in batches, pipe 2 1/4-inch lengths of batter into oil. Deep-fry churros for 6 mins, or until lightly browned and crisp. Drain on paper towels.

3. 3

   Meanwhile, to make the aniseed sugar. Blend or process star anise and sugar until finely ground. Roll churros in aniseed sugar. Serve warm.

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