INGREDIENTS
1 cup of water
1/4 cup (4 Tbsp) cannabutter, unsalted
2 tsp granulated sugar
1/8 tsp salt
3/4 cup all-purpose flour
1 large egg
Oil, for frying
1/2 cup granulated sugar
1 Tbsp ground cinnamon
DIRECTIONS
Place water, butter, sugar, and salt into a medium saucepan.
Bring to a boil.
Add flour and mix.
Remove from heat.
Place dough into the bowl of a stand mixer
fitted with a paddle attachment.
Mix on low until steam disappears.
Add egg while machine is on, turn speed to medium, mix.
Scoop dough into a piping bag fitted with a star piping tip.
Combine cinnamon and sugar on a large plate.
Set aside.
Heat oil in a large frying pan or stock pot.
Test the oil for frying by dropping a tiny piece of dough into the oil.
Once it browns, you’re ready to pipe the churros in.
Pipe the dough directly into the hot oil to desired length.
Cut with a fork or scissors.
Do not pipe too many churros at once.
Straighten and turn churros with a fork frequently.
Cook about 2 minutes or until desired color of brown/doneness.
Remove churros and place on paper towel to absorb excess oil.
While still warm, roll churros in cinnamon-sugar mixture.
Serve with dulce de leche or chocolate sauce.
Recipe courtesy of @cannabiswonder
