CHURRO BITES
PREPARATION AND COOKING: 30 MINS / SERVES 4
250ml (1c) water or milk
84g butter 10ml (2t) castor sugar
1,2ml (¼t) salt 250ml (1c) cake flour 2 large eggs 4–6 cups sunflower oil
125ml (½c) cinnamon sugar 1 Place the water or milk, butter, castor sugar and salt into a small pot over medium–high heat. Bring to a rolling boil.
2 When the butter is fully melted, remove the pot from the heat and immediately add all the flour and stir with a wooden spoon until no lumps remain. 3 Return the pot to a medium heat, stirring continuously, until the mixture forms a starchy dough ball around the spoon.
4 Transfer the dough to a stand mixer fitted with a K-beater. Beat the dough for 2–3 minutes on low speed to cool it down. When it has stopped steaming, add the eggs one at a time, beating well between each addition. 5 Increase the speed to medium and beat for 20 seconds until the dough turns into a batter. Switch off the mixer, scrape down the sides and mix for another 20 seconds until well combined.
6 Transfer the batter to a piping bag fitted with a large star nozzle. Refrigerate if you don’t plan to use it immediately, otherwise allow it to cool to room temperature.
(If refrigerated, allow the batter to come up to room temperature before use. This will make it easier to pipe.)
7 Heat the oil to 190°C in a large pot over medium heat. Holding the piping bag just above the oil, pipe 3cm-long nuggets of batter into the oil, using scissors to cut off each piece. Fry until golden brown – they should puff up and flip themselves, but if not, give them some help.
8 Remove the churros with a slotted spoon and roll them in the cinnamon sugar. Serve hot with a side of chocolate ganache sauce.