Ingredients

Method

• 1 cup water
• ½ cup butter
• 2 T white sugar
• ½ t salt
• 1 cup cake flour
• 2 eggs
• 1 t vanilla essence
• 4 cups sunflower or canola oil
• 2 t ground cinnamon mixed with 1 tablespoon sugar
• chocolate sauce, for dipping

Method

Ingredients

1. Heat the water in a saucepan on medium-high heat and bring to a simmer. Stir in the butter until melted, then add the sugar and salt, and simmer until the sugar has dissolved.

2. Add the flour and combine until you have a smooth dough. Take the saucepan off the heat and let the dough cool down.

3. Whisk the eggs and vanilla essence together in a bowl. Slowly add the egg mixture to the dough while mixing with an electric hand-mixer on medium-high speed.

4. Fold a piping bag halfway down, place it in a jug or beer mug and fill with the dough. Roll up the folded part and close it tightly by tying a knot at the top, just above the filling. (This keeps the filling compact.) Place the piping bag in the fridge to cool the dough – chill it for about an hour for best results.

5. Heat the oil in a medium-sized pot on medium heat.

6. Take the chilled dough out of the fridge and do a test to make sure it comes out of the piping bag nozzle perfectly.

7. Carefully and gently squeeze the churro shapes into the oil, nipping the ends with a pair of kitchen scissors. Fry for 1-2 minutes on each side or until golden, then place in a bowl lined with paper towels.

8. Toss the churros in the cinnamon-sugar to coat evenly. Serve warm with chocolate sauce for dipping.

Extracted with permission from @Dinewithneo – My Insta Feast, by Neo Nontso (Quivertree). Recipes Neo Nontso, photographs Craig Fraser, photographic direction, food and prop styling Bianca Strydom, stylist’s assistants Ellen Schwerdtfeger, editing Gillian Warren Brown (words), Lynn Cloete (recipes).;