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COOK TIME
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SERVING size
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30 mins
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4 pax
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INGREDIENTS
250ml water
56g butter
1 tbsp SIS Fine Grain Sugar
141g plain flour
1 egg
1/2 tsp vanilla extract
For Coating
100g SIS Fine Grain Sugar
3/4 tsp cinnamon powder
METHODS
- For the coating, mix SIS Fine Grain Sugar and cinnamon powder in a shallow dish.
- In a large saucepan, add water, butter and SIS Fine Grain Sugar and bring to a boil.
- Turn off the heat and add flour. Mix the mixture until it thickens and set aside to let it cool.
- Add egg and vanilla extract to the flour mixture and blend using a hand mixer until combined. Transfer the mixture to a piping bag fitted with a rounded star tip.
- In a pot of heated vegetable oil at medium heat, pipe the churros in 6’ long ropes and cut ends with scissors. Repeat to fry 3 to 5 churros at each batch until golden brown, turning when necessary.
- Remove the churros and then place them on a dish with kitchen towels to dry briefly.
- Transfer to the cinnamon sugar mixture to coat. Serve warm.
