- 4 HEAPED TABLESPOONS UNSALTED BUTTER
- 1 PINCH OF SALT
- 2 CUPS ALL-PURPOSE FLOUR
- 2 LARGE EGGS
- CORN OIL, FOR FRYING
- 2 CUPS MILK CARAMEL SPREAD (P. 357)
- SUGAR AND GROUND CINNAMON, FOR COATING
Heat 2½ cups of water. Add butter and salt; bring to the boil. Pour the flour all at once, stirring constantly, until dough starts to pull away from the bottom. Transfer to a food mixer and beat the dough while adding the eggs, one at a time. Put the dough into a piping bag fitted with a large star nozzle. Heat the oil and pipe churros into the pan, using scissors to cut the dough at the desired length. When churros are golden, remove from oil and drain on paper towel. With a skewer or a hard-plastic straw, carve a hole through the centre of each churro and fill them up with milk caramel spread, using a flavour injector. Coat in the mixture of sugar and cinnamon and serve.