Cin­na­mon chur­ros dough­nuts with sticky maple syrup

donna hay - - Sweet Drip -

1 cup (220g) white (gran­u­lated) sugar 1 tea­spoon ground cin­na­mon 100g un­salted but­ter, chopped

1 cup (250ml) wa­ter

1 cup (150g) plain (all-pur­pose) flour 3 eggs veg­etable oil, for deep-fry­ing

¾ cup (180ml) maple syrup

Place the sugar and cin­na­mon in a small, shal­low tray and mix to com­bine. Set aside.

Place the but­ter and wa­ter in a medium saucepan over high heat and bring to the boil. Re­duce heat to low, add the flour and beat with a wooden spoon for 2 min­utes or un­til the mix­ture is smooth and comes away from the sides of the pan.

Re­move from heat and trans­fer the mix­ture to the bowl of a stand mixer. Add the eggs, 1 at a time, beat­ing well af­ter each ad­di­tion un­til the mix­ture is glossy and smooth.

Spoon the mix­ture into a pip­ing bag fit­ted with a 1.5cm star-shaped noz­zle. Line a bak­ing tray with non-stick bak­ing pa­per and lightly grease the pa­per. Pipe the mix­ture into 8 cir­cles onto the pre­pared tray.

Fill a large saucepan half­way with oil, place over high heat and heat un­til tem­per­a­ture reaches 180°C (350°F) on a deep-fry­ing ther­mome­ter. Care­fully add the cir­cles, in batches, and cook, turn­ing oc­ca­sion­ally, for 4–5 min­utes or un­til puffed and golden. Re­move with a slot­ted spoon and drain well. While still hot, toss in the cin­na­mon sugar.

Place the maple syrup in a small saucepan over high heat. Bring to the boil and cook for 3 min­utes or un­til re­duced slightly. Spoon the maple over the chur­ros to serve. MAKES 8.

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