CHURROS

Ingredients:

250ml water

60g unsalted butter, diced into small cubes

1 Tbsp granulated sugar

1/4 tsp salt

150g all-purpose flour

1 large egg

1/2 tsp vanilla extract

Sunflower oil, for frying

For coating

100g granulated sugar

3/4 tsp ground cinnamon

Instructions:

For the coating, whisk together sugar and cinnamon in a dish, set aside.

Heat the oil in a large pot or deep skillet over medium-high heat to 180°C. While oil is heating prepare batter.

Add water, butter, sugar and salt to a large saucepan, bring to a boil over medium-high heat.

Add flour reduce heat to medium-low and cook and stir constantly with a wooden spatula until mixture is homogeneous, some lumps is okay.

Transfer mixture to a large mixing bowl, let cool 5 minutes.

Add vanilla and egg to flour mixture then blend immediately with an electric mixer. Blend until mixture is well combined.

Transfer to a piping bag fitted with a rounded star tip.

Carefully pipe mixture into preheated oil, with your preferred size, cut it with a knife.

Let it fry until golden brown, about 2 minutes per side. Transfer to paper towels to dry briefly then transfer to cinnamon sugar mixture and roll to coat.

Serve warm with chocolate ganache dip, Enjoy!