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1 cup milk
1 cup water
2 sticks butter
2 tablespoons sugar
1 teaspoon salt
1 ½ cup all-purpose flour
8 -10 eggs
1 cup sugar
2 tablespoons ground cinnamon
In a 3-quart sauce pan, set PIC to max/sear.
Pour in milk, water and salt.
Continue to heat for 3 minutes or until mixture boils.
Sift flour, sugar, and all-purpose flour in separate bowl.
Add dry ingredients to liquid and stir.
Put PIC on medium-low.
Continue to stir until dough is dry. This could take anywhere from 5 to 10 minutes. Once dough
has reached consistency, remove from heat.
Process dough using mixer with paddle. Set speed to 2.
Allow steam to release until mixing bowl is warm to touch.
While waiting for dough to finish, use PIC to heat 6 cups vegetable oil on medium heat in 3quart, clean sauce pan.
Once mixing bowl is cool to touch, add one yolk at a time until dough is smooth and stringy.
Remove dough and place in pastry bag with star tip.
Pipe dough into hot oil at desired length.
Cook for 8 to 10 minutes per side or until golden brown.
Remove and cool on paper towels
Mix cinnamon and sugar.
Role churros in cinnamon/sugar blend.