Churros

Makes 25-30

Ingredients

• For choux pastry

  • 125 ml milk

  • 125 ml water

  • 20 gr sugar

  • Pinch of salt

  • 113 gr unsalted butter

  • 150 gr flour

  • 4 large eggs

• For coating

• 75 gr sugar

• 1/2 tsp cinnamon

• Vegetable or Canola Oil to fry

Instructions

1. For the choux; heat milk, water, sugar, salt, and butter in a medium pan, until butter is completely melted. Add flour and mix. Let it cool for 15 minutes.

2. Add one egg to the pastry and beat with a spatula or a hand mixer for 1 minute. Continue with the rest of the eggs one at a time, until the mixture can shape a V when dropped from a spatula. Transfer to a piping bag with a big star-shaped nozzle.

3. In a shallow bowl, combine sugar and cinnamon. Set aside.

4. Heat the oil in a medium-sized heavy pan to 180°C/350°F. Hold the piping bag a few inches above the oil, and carefully pipe churros into 15 cm/6 inch long ropes. Use kitchen scissors to cut off the dough. Cook each side for 1,5 minutes. Immediately toss the doughnuts into the sugar-cinnamon mixture, and fully cover. Continue with the rest of the doughnuts. Leave them to cool. Enjoy!