Churros

Ingredients

• 220g water
• 70g unsalted butter
• 1 teaspoon vanilla extract
• 30g granulated sugar
• 8g Dr Oetker bourbon vanilla sugar (or granulated sugar)
• 180g all purpose flour
• 2 large eggs
• 150g granulated sugar
• 1 tablespoon cinnamon
• 1 teaspoon vanilla bean powder (optional)
• Nutella

Instructions

1. In a saucepan combine water, butter, sugar, vanilla sugar and vanilla extract.
2. Heat over medium until the butter melts and the mixture comes to a boil.
3. Turn the heat off and stir in the flour all at once.
4. Mix with a wooden spoon or a spatula until the dough forms a ball and pulls away from the sides of the pan.
5. Transfer to a large bowl and let it cool for about 10 minutes so it’s warm, not hot (otherwise eggs might scramble).
6. Beat in the eggs one at a time, mixing well after each addition. The dough should be thick and pipeable.
7. Heat oil in a deep pan or fryer to 175°C.
8. Fit a piping bag with a large star tip and pipe strips of dough into the hot oil.
9. Fry in batches, turning occasionally until golden brown and crisp.
10. Drain for a minute on paper towels, then toss in cinnamon sugar while still warm.