Churros Donut Holes

INGREDIENTS

FOR DOUGH

• 100g whole milk
• 1 eggs
• 150g cold water
• 1 tsp salt
• 80g granulated sugar
• 1 tbsp dry instant yeast
• 90g unsalted butter
• 560 bread flour
• 1 bottle canola oil for frying (16FL OZ)

FOR CINNAMON SUGAR

(mix them together and set a side)

• 50g granulated sugar
• 7g cinnamon

FOR TOPPING

• Nutella (melted in microwave for 20-30 seconds)

PROCESS

FOR DOUGH

1. Attach the dough hook to your stand mixer.
2. In the mixing bowl of the stand mixer, combine the bread flour, instant yeast, salt, and granulated sugar. Mix them briefly to evenly distribute the dry ingredients.
3. In a separate bowl, mix together the eggs, cold water, and whole milk.
4. With the mixer running on low speed (level 2), gradually pour in the liquid mixture. Continue mixing until a dough starts to form, which should take about 5 minutes.
5. Next, add the cubed butter to the dough. Keep the mixer running on medium-low speed (level 3-4) for another 20 minutes.
6. Remove the bowl from the mixer and cover it with a clean kitchen towel. Let the dough rest for 30 minutes (if you’re in a warm climate, you can reduce the resting time to 15 minutes).
7. After the 30 minutes are up, punch down the dough and divide it into small, equal portions, weighing about 25 grams each.
8. Cover the dough balls with clean towels and let them rest for another 20 minutes.

FRYING

1. In a heavy-bottomed pot, heat about 2 inches of canola oil to 350°F (175°C).
2. Carefully drop the dough balls into the hot oil, being cautious not to overcrowd the pot. I fry them 6 at a time.
3. Fry the donut holes for about 3 minutes, turning occasionally, until they are golden brown and cooked through. Remove them with a slotted spoon and drain on paper towels.
4. While still warm, roll the donut holes in a mixture of cinnamon sugar.

TOPPING

1. Drizzle with Nutella as much as you like. (I melt the Nutella in the microwave for about 30 seconds, then transfer it to a piping bag.) Enjoy!