Churros
Churros made from a simple choux-style dough of water, milk, butter and eggs, piped straight into hot oil. Cooking the flour in the pan first gives a dough that holds its shape, and the star-shaped tip creates ridges that turn crisp and golden while the inside stays soft. Keep the batches small so the oil holds 350°F, and you get light fritters that are ready to dip in chocolate sauce or roll in cinnamon sugar.
Instructions
Put the water, milk, butter, salt and sugar in a saucepan and warm it over gentle heat until the butter has melted.
Bring the liquid to a boil, then tip in all the flour at once. Stir over the heat for about a minute, until the mixture pulls together into a thick, smooth dough.
Take the pan off the heat and beat the dough, by hand or with a mixer, until it has cooled down.
Whisk the eggs and beat them into the dough a little at a time, scraping down the bowl with a rubber spatula. Wait until each addition has disappeared before adding more, and stop when the dough is smooth and yellow.
Fit a piping bag with a star-shaped tip and spoon the dough into it.
Heat the vegetable oil in a pot or deep fryer to 350°F. Pipe 6-inch strips into the oil, snipping each one off with scissors, and keep the pot uncrowded so the oil stays hot and the churros do not turn greasy.
Fry for about 2 to 3 minutes, turning them with a utensil if needed, until golden brown all over.
Lift the churros out and drain them on paper towels. Fry the remaining dough in batches and serve while hot.
Make it personal.
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