Churros

Heat the water in a saucepan on medium-high heat and bring to a simmer. 

Stir in the butter until melted, then add the sugar and salt, and simmer until the sugar has dissolved.  

Add the flour and combine until you have a smooth dough. 

Take the saucepan off the heat and let the dough cool down. 

Whisk the eggs and vanilla essence together in a bowl. 

Slowly add the egg mixture to the dough while mixing with an electric hand-mixer on medium-high speed.  

Fold a piping bag halfway down, place it in a jug or beer mug and fill with the dough. 

Roll up the folded part and close it tightly by tying a knot at the top, just above the filling. (This keeps the filling compact.)  

Place the piping bag in the fridge to cool the dough – chill it for about an hour for best results. 

Heat the oil in a medium-sized pot on medium heat. 

Take the chilled dough out of the fridge and do a test to make sure it comes out of the piping bag nozzle perfectly. 

Carefully and gently squeeze the churro shapes into the oil, nipping the ends with a pair of kitchen scissors.  

Fry for 1-2 minutes on each side or until golden, then place in
a bowl lined with paper towels. 

Toss the churros in the cinnamon-sugar to coat evenly. 

Serve warm with chocolate sauce for dipping. 

Recipe extract from Neo Nontso’s dinewithneo – my insta feast cookbook. Available online via various local retailers, and at leading local bookstores or for more information visit www.quivertreepublications.com