|2 tbsp||white sugar|
|1 cup||cake flour|
|1 tsp||vanilla essence|
|1 l||sunflower oil — or canola oil|
|2 tsp||ground cinnamon — mixed with 1 tablespoon sugar|
|chocolate sauce — for dipping|
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