Publications
- 125ml - water
- 125ml - full-cream milk
- 60ml - white sugar
- - pinch of salt
- 125ml - butter
- 250ml - all-purpose flour
- - 4 medium eggs
- 5ml - vanilla extract
- 700ml - canola oil
- 30ml - ground cinnamon
1 In a medium pot, bring the water, milk, 5ml (1t) sugar, salt and butter to a boil. Once it starts to bubble, remove from the heat. Add the flour and stir until a thick dough forms.
2 Return the pot to heat and stir continuously for 1-2 minutes to partially cook the flour. The dough will be quite sticky, and a thin layer should form on the bottom of the pan.
3 Transfer the dough to a mixing bowl and allow to cool for 10 minutes.
4 Once the dough is slightly cooled, transfer it to the bowl of a stand mixer. Start the mixer to loosen the dough, so that it will be easier to incorporate the eggs.
5 With the mixer set on low, slowly add the eggs and vanilla extract, and mix until a smooth batter forms.
6 Place the batter into a piping bag with a star-shaped nozzle.
7 In a large saucepan, heat the oil to 180°C. Pipe the batter directly into the oil in lengths of 10-15cm, using scissors to cut off the batter at the desired length. Deep-fry until golden brown. Once cooked, transfer the churros to a plate lined with paper towel to drain any excess oil. Allow to cool.
8 While you wait, mix the cinnamon and the remaining sugar in a shallow bowl. Once churros have cooled, dust them with the cinnamon sugar. Enjoy with chocolate dipping sauce.
