2Add the flour and sourdough discard and mix with a spatula or wooden spoon for 1-2 minutes, until the dry ingredients are fully incorporated and the dough becomes a thick, smooth paste.
3Remove from the heat and scrape the dough into a large bowl or the bowl of a stand mixer.
4Beat one egg into the dough at a time until completely incorporated.
5Transfer the dough to a piping bag fitted with a large star tip.
6Pipe 3-4” churros onto each piece of parchment paper, making any shape desired.
7Place 5-6 pieces of parchment paper with the churros on them slowly into the oil.
8After 30 seconds, pull the paper away from the churros with metal tongs.
9Fry the churros for about 3-5 minutes (~2 minutes on each side), until crispy golden brown.
10Toss and coat the churros in the cinnamon sugar mixture.
Ingredients
water
salted butter
granulated sugar
vanilla extract
salt
all-purpose flour
sourdough discard
eggs
oil of choice for frying
granulated sugar
cinnamon
milk chocolate chips or chopped chocolate
dark chocolate chips or chopped chocolate
heavy cream
milk of choice
Equipment
saucepanspatulawooden spoonlarge bowlstand mixerelectric hand mixerpiping baglarge star tipheavy-bottomed potDutch ovenwire cooling rackpaper towelsparchment papermetal tongsslotted spoonsmall saucepan
Tips
The sourdough discard adds a little tang that you just get in every single bite.
Fry to golden perfection and coat it in a cinnamon sugar mixture with a chocolate sauce.