Churro-mades

Ingredients

• 75 g butter
• 1 tbsp caster sugar
• ½ tsp salt
• 1 cup (250 ml) water
• 1 cup (150 g) plain flour
• 2 eggs
• vegetable oil, for deep-frying
• 1 tsp ground cinnamon, to serve
• 2 tbsp crushed pistachios, to serve

For the honey syrup

• ½ cup (125 ml) honey
• 1 tsp vanilla paste
• ¼ cup water

Resting time: 10 minutes

Instructions

1. To make the honey syrup, combine the ingredients in a small saucepan and bring to a simmer. Remove from the heat and allow to cool.

2. Add the butter, sugar, salt and 1 cup water to a clean saucepan and bring to a simmer. Add the flour and mix well to form a shiny dough. Cook for about a minute until the dough starts to stick to the base of the pan. Remove from the heat and allow to cool for about 10 minutes, then whisk in the eggs one at a time. Transfer to a piping bag fitted with a star nozzle.

3. In a medium saucepan, heat enough oil to deep-fry to 175˚C. Using a pair of scissors, snip 5 cm lengths of the dough in batches from the piping bag into the oil and deep-fry for 5 minutes, or until golden brown, then transfer to a serving plate. Drizzle the churro-mades with the honey syrup and sprinkle with cinnamon and pistachios.

Photography by Jiwon Kim.

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