ESPRESSO CHURROS
 
 
Ingredients
  • 7 tbsp water
  • 7 tbsp milk
  • 1 tbsp sugar
  • 2 shots of espresso
  • 1 + ½ tbsp butter (20g)
  • 1 cup all-purpose flour
  • Oil, for frying
  • Cinnamon sugar, for coating
  • For the Espresso glaze
  • ½ tbsp milk + 1 tsp coffee powder
  • 4 tbsp icing sugar
Instructions
  1. Make 2 shots of espresso by mixing 2 tbsp of coffee powder in ¼ cup hot water. Let it sit for flavours to intensify.
  2. Meanwhile, set a saucepan on medium low heat and water, milk, butter, sugar and espresso to it. Let it come to a rolling boil.
  3. At this stage, turn the flame to the slowest and add the all-purpose flour to the mixture. Cook till a thin film of flour forms at the bottom of a saucepan and everything is evenly combined.
  4. Take the mixture off heat and let is cool down. Once the churro batter has cooled down, transfer it into a large piping bag fitted with an open star nozzle.
  5. Set a kadhai filled with oil on medium-high heat and let it come to 170 degrees Celsius. Pipe the churros carefully over the hot oil and cut using a pair of scissors. Fry the churros till crispy and slightly browned.
  6. Toss them in cinnamon sugar evenly and set on a serving dish.
  7. To make the espresso glaze, combine warm milk and coffee till nicely combined. Add icing sugar to it and whisk till no lumps remain. If the glaze feels too runny, add more icing sugar a teaspoon at a time. If too thick, add a few drops of warm milk to adjust. The glaze should be smooth and pourable but thick enough to coat a spoon. Serve with espresso churros as a dip.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/espresso-churros/