This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Yields 8 Servings
occasions
Dessertdairy ingredients
Butter, MilkChurros with Milk Jam
INGREDIENTS
Milk jam:
The churros:
DIRECTIONS
Milk jam:
1
Add the ingredients to a pan and cook over a medium heat for 2-2½ hours until it is brown and jam like. You can add glass marbles to the pan to stop it sticking to the bottom, otherwise stir every few minutes.
The churros:
2
Melt the butter and water together in a pan, add the flour and sugar, and cook over a medium heat for 2 minutes, mixing all the time.
3
Transfer to a mixer with a paddle, and begin mixing, adding the eggs until the dough is glossy and smooth. Transfer to a piping bag with a star nozzle and reserve.
4
Heat the oil to 180°C in the deep fat fryer. Pipe the dough into the oil using scissors to cut to length – they should be 3cm long.
5
Fry until golden in colour, remove and dust in icing sugar. Serve churros with the warmed milk jam dipping sauce
