Churros are addictive. My mum and I, both usually very good at restraint, ate so many of these once that we had to skip dinner. <br /> <br />I first made these from Louise Mellor's recipe (http://www.2besatisfied.com/2010/07/churros-with-cinnamon-orange-dipping.html), though I adapted it into my own metric system (I am English). <br /> <br />Recently I got an idea that the cinnamon churros are typically tossed in could be incorporated within the churros themselves. I've therefore developed this recipe where cinnamon, clove, nutmeg and vanilla are used to flavour the paste. The surprisingly soft inside of each crispy churro becomes the fragrant star of the show. <br /> <br />I also like to make mine shorter than most - partly as I like them more bite-size, and partly because my pan isn't that wide! I find these don't need the traditional chocolate dipping sauce as much as plain churros, but I've included a recipe anyway. <br /> <br />I've put American measures as far as I can, I hope they help. I've used both canola and sunflower oil to fry these - I imagine other oils might work too. - fiveandspice

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