Ingredients
Method- 180g Water
- 10g Butter
- 7g Sugar
- 4g Salt
- 100g AP flour (plain)
- 10g True Gold Cocoa Powder
- 45g Egg
- 100g Cajeta or Dulce de Leche
- Sift together flour and cocoa powder.
- In a small pot, bring water, butter, salt, sugar to a boil. Add the sifted dry ingredients and mix vigorously until the batter comes together and is smooth.
- Place the batter in a stand mixer fitted with a paddle attachment and add the eggs, mixing until incorporated.
- Carefully pipe lengths of mixture into preheated oil (350 F), cut end with clean scissors.
- Fry for about 4 minutes or until no bubbles come out from the churros.
- Transfer to paper towels to dry briefly, about 15 seconds and then transfer to a bowl full of sugar.
- Poke each churro with the help of a straw and fill with cajeta.
- Time to enjoy!
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