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- 250ml milk
- 1 teaspoon caster sugar
- 50g unsalted butter, chopped
- 2 vanilla beans, split, seeds scraped out
- 115g plain flour
- 3 egg yolks
- vegetable oil, for deep frying
- caster sugar, to dust
- Chocolate sauce:
- 150ml milk
- splash condensed milk
- 200g dark chocolate, chopped
To make chocolate sauce, bring milk to the boil, pour into mixing bowl with chocolate and condensed milk, whisk until chocolate melts. Set aside.
Bring milk, sugar, butter and vanilla beans and seeds to a boil in a medium saucepan. Reduce heat to low. Sift in flour and stir until combined and dough comes away from side of pan. Remove from heat and allow to cool for one minute. Discard vanilla beans.
Add egg yolks one at a time and mix well. Spoon dough into a piping bag fitted with a number 9 star nozzle.
Heat oil to 180°C. Pipe 5cm lengths into oil, cutting off the dough with a sharp knife.
Deep fry churros until golden brown. Drain on absorbent paper. Dust with caster sugar. Serve with chocolate sauce.
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