cinnamon churros doughnuts
with sticky maple syrup
- 1 cup (220g) white (granulated) sugar
- 1 teaspoon ground cinnamon
- 100g unsalted butter, chopped
- 1 cup (250ml) water
- 1 cup (150g) plain (all-purpose) flour
- 3 eggs
- vegetable oil, for deep-frying
- ¾ cup (180ml) maple syrup
- Place the sugar and cinnamon in a small, shallow tray and mix to combine. Set aside.
- Place the butter and water in a medium saucepan over high heat and bring to the boil. Reduce heat to low, add the flour and beat with a wooden spoon for 2 minutes or until the mixture is smooth and comes away from the sides of the pan.
- Remove from heat and transfer the mixture to the bowl of a stand mixer. Add the eggs, 1 at a time, beating well after each addition until the mixture is glossy and smooth.
- Spoon the mixture into a piping bag fitted with a 1.5cm star-shaped nozzle. Line a baking tray with non-stick baking paper and lightly grease the paper. Pipe the mixture into 8 circles onto the prepared tray.
- Fill a large saucepan halfway with oil, place over high heat and heat until temperature reaches 180°C (350°F) on a deep-frying thermometer. Carefully add the circles, in batches, and cook, turning occasionally, for 4–5 minutes or until puffed and golden.
- Remove with a slotted spoon and drain well. While still hot, toss in the cinnamon sugar.
- Place the maple syrup in a small saucepan over high heat. Bring to the boil and cook for 3 minutes or until reduced slightly. Spoon the maple over the churros to serve. Makes 8.
There are no comments for this entry yet.