Churros

Makes: 30

Prep Time: 10 mins

Cook time: 5 mins

Things you need:

Get a deep saucepan add the water, sugar, salt, vanilla and butter. Melt all this in the pan and bring up to the boil for 30 seconds then turn off the heat.
Off the heat add the flour and whisk until smooth and incorporated. Bring this mix upto 80c on a low heat by mixing it constantly (if it isn't already at that temp). This cooks the raw flour out nicely. Take the mix off the heat and let it cool down to 63-64c or thereabouts.
Whisk in one egg at a time until each one is fully incorporated and the mixture is smooth like mash. (see video) A stand mixer helps here.
Put this into a piping bag fitted with a star tip. Pipe onto a baking sheet with a silpat or greaseproof paper into 6-7 inch long churro. Freeze for 30-40 mins then fry in neutral oil for 5 mins until golden brown. You can pipe directly into the oil but they curl up and the oil will splash and burn you, so this method is safer.
I find 5 at a time in the oil is best. Once cooked transfer to a wire rack and roll in cinnamon sugar and have some chocolate sauce on the side to dip into!! Enjoy.