Candy Cane Churros

Ingredients:

1 cup plain flour

85 gm unsalted butter

2 tbsp sugar

1 cup water

1/4 tsp salt

2 eggs

3/4 tsp vanilla essence

oil for frying

For Cinnamon-Sugar Coating:

1/2 cup sugar

1-2 tsp ground cinnamon

Preparation:

1. To make cinnamon sugar, combine sugar and ground cinnamon together in a shallow bowl/ plate and keep it aside.
2. In a sauce pan, add water, butter, 2 tbsp sugar and salt and bring to boil over medium-high heat, stirring continuously.
3. Reduce the flame to low and add plain flour and stir continuously using a rubber spatula until mixture comes together and smooth.
4. Once the dough is ready, remove it from the flame. Transfer it to another bowl and allow to cool the dough slightly.
5. Add vanilla essence and eggs ( one at a time, beating well after each addition ) to the dough and beat on medium speed using an electric mixture until the dough is smooth.
6. Transfer the dough into a piping bag fitted with a star tip nozzle and pipe the candy cane shapes on a baking / parchment paper.
7. Then freeze the piped churros until hardens, for about an hour.
8. Heat oil in a deep pan and carefully place the churros into the hot oil and fry them in batches on medium flame until they become golden brown.
9. Remove from the oil and transfer into a plate lined with paper towel.
10. Then roll in cinnamon-sugar mixture to coat well. Serve with chocolate sauce / dip…