Miguel Maestre's churros recipe

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.