For the filling, bring the milk to a boil with the cinnamon stick and bay leaf. In the meantime, whisk together the corn flour, sugar, egg yolks, vanilla and cinnamon and a little of the milk to make a creamy paste. Pour the hot milk over the paste, whisking continuously then return to the heat and cook until thickened. Whisk the egg whites until stiff then whisk into the still-warm filling. Allow to cool completely then place into a piping bag. Combine the sugar and cinnamon in a bowl and set aside.
To make the churros, place the butter, water, salt and vanilla into a saucepan and bring to the boil. Immediately add the flour into the liquid and stir over medium heat until a soft dough forms and the mixture pulls away from the sides of the pot – about 3 minutes. Transfer to a bowl and allow to cool slightly then beat in the eggs. Transfer to a piping bag fitted with a star nozzle and set aside.
Heat the oil to 200 C, once the oil is hot, pipe the dough into 10cm strips using kitchen scissors to snip the dough off the piping bag. Fry until brown and crispy on both sides, drain on a paper towel then immediately toss in the cinnamon sugar mix. To fill, cut off one end of the churro and pipe the milk tart filling into the middle. Serve immediately.
Recipe by: The Kate Tin