For the Churro Dough:
- 1/2 cup of water
- 1/2 cup of whole milk
- 8 tablespoons of unsalted butter
- 1/4 teaspoon of sea salt
- 1 cup of all-purpose flour (King Arthur recommended)
- 3 eggs, beaten
- 1 teaspoon of vanilla extract
- Vegetable oil, for frying
For the Sugar Coating:
- 1/4 cup of sugar
- 1/4 teaspoon of ground cinnamon
- Dash of nutmeg
- In a saucepan, combine water, milk, butter, and salt. Bring to a boil over high heat.
- Once the butter is melted, stir in the flour with a wooden spoon. Reduce the heat to low.
- Stir in the vanilla extract and continue to stir vigorously for about a minute until the mixture forms a loose ball.
- Gradually beat the eggs into the dough while stirring constantly. Continue to stir until the dough becomes slightly glossy. Remove from heat and let it cool.
- Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F.
- In a separate bowl, mix the sugar, cinnamon, and nutmeg. Set aside.
- Once the dough has cooled slightly, spoon it into a pastry bag fitted with a medium star tip.
- Squeeze a 6-inch strip of dough into the hot oil. Repeat this step, frying only a few at a time. Fry each side of the churros until golden brown, which should take about 2 minutes per side.
- Transfer the cooked churros to a plate lined with paper towels to drain.
- When the churros are cool enough to handle, roll them in the cinnamon-sugar mixture.
- Serve with Red Wine Chocolate Dipping Sauce (recipe available at amylabelle.com).
Enjoy your homemade LaBelle Winery Churros!