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Ingredients
Churro candy canes
- 115g butter
- 2tbsp caster sugar
- 1 cup/ 225ml water
- 3 eggs
- 145g plain flour
- pinch of salt
Other items needed
- Dark chocolate
- Caster/granulated sugar
- Cinnamon
- Fondue kit or a bowl for the chocolate if you do not have one
Instructions
Candy cane churros
- Heat the water, butter & sugar in a saucepan.
- Once the butter and sugar have melted. Add the salt & flour, stir until it forms a dough & comes away from the sides of the saucepan. Remove from the heat to cool for 5-10 minutes.
- Add one egg at a time, mix using the dough hook attachments on your hand mixer. Do not add the next egg until the first one is fully combined.
- Once the churro dough is nice and smooth, spoon into a piping bag with a 1m open star tip.
- Pipe candy cane shapes on to baking paper.
- Freeze the candy cane churros until solid, then fry on each side until golden brown & cooked all the way through. The ideal temperature to fry churros is between 180c- 190c. You can use a food thermometer to make sure the temperature of the oil.
- Place on paper towels to soak up any excess oil, then dust in cinnamon sugar whilst still hot.
- Add chocolate in the fondue bowl, melt using a candle underneath. Hang the churros over the side of the bowl for presentation and dip away!
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