Serve up this traditional Spanish pastry for a fun, delectable dessert.
Milk 1 qt (960 ml)
Butter 1 lb(450 g)
Brown Sugar 1 ½ tsp(10 g)
Salt 1 ½ tsp (10 g)
Bread Flour 1 lb(450 g)
Eggs 2 lb(900g)
Bring the milk,sugar,and salt to a boil over medium heat, stirring constantly.
Remove from the heat, add the flour all at once, and stir.
Return the pan to medium heat and cook, stirring constantly, until the mixture pulls away from the sides of the pan.
Transfer the mixture to a mixing bowl and beat on medium speed briefly with paddle.
Add eggs two at a time,beating until smooth after each addition.
Put churro batter in pastry bag with star tip.
Pipe into hot 350°F (177°C) Oil 3-4 inches long.
When cooked remove from oil and dust with cinnamon sugar to coat.
Serve with Chocolate Caliente