INGREDIENTS:

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

INSTRUCTIONS:

1. In a saucepan, combine water, milk, butter, and salt. Bring to a boil over high heat.
2. Once the butter is melted, stir in the flour with a wooden spoon. Reduce the heat to low.
3. Stir in the vanilla extract and continue to stir vigorously for about a minute until the mixture forms a loose ball.
4. 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.
5. Heat about 2 inches of oil in a heavy, high-sided pot over medium-high heat until the oil reaches 360 degrees F.
6. In a separate bowl, mix the sugar, cinnamon, and nutmeg. Set aside.
7. Once the dough has cooled slightly, spoon it into a pastry bag fitted with a medium star tip.
8. 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.
9. Transfer the cooked churros to a plate lined with paper towels to drain.
10. When the churros are cool enough to handle, roll them in the cinnamon-sugar mixture.
11. Serve with Red Wine Chocolate Dipping Sauce (recipe available at amylabelle.com).

Enjoy your homemade LaBelle Winery Churros!