Ingredients:
• Milk: 1/2 cup
• Water: 1/2 cup
• Sugar: 2 and 1/2 tbsp
• Salt: 1/2 tsp
• Butter: 2 tbsp
• Flour (maida): 1 cup
• Oil: for frying For Serving:
• Chocolate Sauce
Method:
1. I bring milk, sugar, salt, and butter to a boil in a saucepan. Once it’s boiled, I remove it from heat.
2. Immediately, I add the flour and mix with a wooden spoon until it forms a dough, making sure not to overmix.
3. I transfer the dough to a piping bag fitted with a large star nozzle and let it rest for 2 minutes.
4. Meanwhile, I heat oil in a heavy-bottomed pan. Carefully, I pipe strips of dough over the hot oil and cut them with scissors.
5. I fry them until they achieve a golden brown color.
6. After frying, I drain the churros on tissue paper and roll them in caster sugar.
Notes:
1. Avoid over-mixing the dough for soft churros.
2. Ensure the oil is at the right temperature; too hot will brown quickly but remain raw inside, and too cold will distort the shape.
3. To check oil temperature, pinch a small dough piece and put it in the oil; it should rise slowly and then brown.
4. Avoid crowding the oil while frying to maintain the temperature.
5. Optionally, flavor caster sugar with cinnamon.
