CHURROS

CHURROS

Ingredients 
4 tablespoons butter, cubed
2 tablespoons brown sugar
1/2 teaspoon salt
1 cup water(240ml)
1 cup flour(125g)
1 teaspoon vanilla extract
3 eggs
Oil, for frying
Cinnamon sugar
• Chocolate for topping(optional)

SPECIAL EQUIPMENT NEEDED
Piping bag
Large star tip
Nonstick baking sheet


Preparation
In a saucepan, over medium-high heat, add water, brown sugar, salt and water, and bring it to boil.
As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour.
Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
Remove from heat and let cool for 5mins before proceeding to the next step(to prevent accidentally cooking the eggs).
Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
On a nonstick baking sheet, pipe the dough.
Transfer the tray to the freezer and freeze until solid, about 3hrs or overnight.
Fry them in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
Drain on a paper towel before rolling in cinnamon sugar.