Churros

Ingredients

• 250 g all-purpose flour
• 5 g sea salt
• 250 ml whole milk
• 100 g unsalted butter, plus 1 kg for frying
• 1 cinnamon stick (Mexican canela)
• 100 g caster sugar
• 10 g ground Mexican canela

Method

1. 1
   Heat 100 g butter, milk, and salt in a saucepan to 65°C, stirring until butter melts; remove from heat and cool to 55°C.
2. 2
   Sift flour into a bowl; add warm milk mixture and whisk until a smooth, pourable batter forms (consistency of crème pâtissière).
3. 3
   Heat 1 kg lard in a large, heavy-bottomed pot to 190°C; fill a churrera or piping bag fitted with a large star nozzle with batter.
4. 4
   Pipe 15 cm lengths directly into hot fat, using scissors to cut; fry 2 minutes per side until deep golden and crisp.
5. 5
   Drain on paper towels for 60 seconds.
6. 6
   Combine caster sugar and ground canela in a shallow dish; toss warm churros to coat evenly.
7. 7
   Serve immediately with thick hot chocolate (tejate) or dulce de leche for dipping.