Churros

Easter

Ingredients

Group : Group 1

Cake flour

0.250

0.220

Sugar

0.040

Butter

0.020

Boiled water (80°C)

0.220

Total Weight: 0.750

Add all ingredients (adding water last) into a mixing bowl, fitted with a beater.
Mix for 6 minutes on medium speed.
Once the batter is mixed and cool enough to pipe, using a star tube, pipe 10cm ropes into hot oil (doughnut fryer), using scissors to cut the batter from the piping bag.
Fry for approx. 2 mins.
Place the churros in cinnamon sugar to finish.
Serve with melted chocolate or RTU Caramel Sauce.

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