These are choux-pastry type churros, as opposed to the more traditional (I think?!) churros which uses flour and boiling water in making the dough. I tried the latter method a long time ago, and it didn't turn out as I had hoped. So I decided to stick to these ones instead, with a little twist by covering it in a maple syrup glaze. I also made a chocolate sauce (by melting some chocolate in hot milk) for the kids to dunk their churros into. Churros are also referred to as Spanish doughnuts, and are relatively easier and quicker to make compared to regular yeast doughnuts, simply because there's no need to proof the dough.They are also wonderfully light, fluffy and buttery, with a sweet and crunchy exterior that is accentuated by the ridges characteristic of this popular street food.
1 1/2 tbsp caster sugar
1/2 tsp salt
120g plain flour
1/2 tsp vanilla extract
3 large eggs
Oil for deep-frying
1/2 cup icing/caster sugar mixed with 1/2 tsp ground cinnamon, for dusting
1 cup icing sugar, sifted
3-4 tbsp maple syrup
1/2 tsp sea salt
1-2 tbsp water, milk or orange juice
Combine water, butter, sugar, salt, vanilla and water in saucepan and bring to boil. Add flour, stir quickly with wooden spoon to combine. Cook for 3 mins over medium heat, stirring constantly until the mixture forms a ball and comes away from the side of the pan. Take it off the heat and leave to cool for 5 minutes. Add the vanilla extract. Then add eggs one at a time and stir briskly until well combined, thick and glossy. Transfer to a piping bag fitted with a 1cm-diameter fluted nozzle.
Heat oil in large deep frying pan. Using a knife to cut the dough, pipe six 10cm lengths into the oil. Cook, turning with tongs halfway through cooking, for 2-3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Dust churros with the cinnamon sugar mixture.
Combine ingredients for the maple glaze and mix well until smooth. Drizzle over churros and serve warm or at room temperature.