Miguel Maestre's churros recipe
Miguel Maestre's churros recipe
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Treat your guests to this delicious churro recipe! Passionfruit pairs beautifully with these wicked churros and white chocolate dipping sauce or simply fresh yoghurt or cream.
Ingredients
- 250 ml milk
- 1 tbsp caster sugar
- 50 g unsalted butter, chopped
- 2 vanilla beans, split, seeds scraped out
- 115 g plain flour
- 3 egg yolks
- Vegetable oil, for deep frying
- Caster sugar, to dust
Method
Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan. Discard vanilla beans. Remove from heat.
Sift in flour quickly. Mix well with a whisk until combined and dough comes away from side of pan. Beat in egg yolks one at a time.
Spoon dough into a piping bag fitted with a 2-centimetre star nozzle.
Heat oil to 180°C. Pipe 5-centimetre lengths into oil, cutting off the dough with a sharp knife.
Deep fry churros until golden brown. Drain on absorbent paper and dust with sugar.
