Churros

Have you ever considered turning your choux pastry into something deep fried and delicious?! Join Chef Brixton in making a choux dough to turn into churros!

Choux Pastry Churros
Makes about 2 dozen churros

• 8 ounces milk
• 4 ounces butter
• 4.7 ounces flour
• 1/2 teaspoon salt
• 2-4 eggs eggs
• 2 teaspoons salt
• Oil, for frying
• Cinnamon sugar, for coating

1. In a medium saucepan heat milk and butter. Bring to a simmer.
2. Add flour and salt and mix with a wooden spoon, stirring constantly for about 2 minutes. Dough should spring back slightly. 
3. Transfer into a mixing bowl and let cool for about 4 minutes. Once cooled, add in eggs one at a time till you get the right consistency. To test consistency, begin grabbing a small portion of dough and pulling it apart between two fingers. If dough stretches to about 2 inches, it is ready.
4. Transfer to a piping bag fitted with a star tip.
5. Heat a pot of fry oil to 325-350 degrees. Once oil is hot, pipe a 1-2 inch piece into the pot and cut with scissors. Fry for 4-5 minutes, or until cooked through and golden brown.
6. Remove from oil and cool on a cooking rack for about 30 seconds. Coat in cinnamon sugar and set aside. Continue frying churros until all batter is finished. Enjoy!

*Recipe courtesy of Chef Brixton Taylor