Yield: About 15-20 churros, depending on size
1 1/4 cup milk
1/2 cup butter
1 teaspoon salt
1 teaspoon sugar
2/3 cup flour
4 large whole eggs, beaten
1 cup sugar
1/4 teaspoon ground nutmeg
Making the dough: Mix and heat milk, sugar, salt and butter in a medium sauce pot. When the liquid starts to bubble around the sides of the pan, remove from heat and stir in flour. Then, return pot to heat and stir until flour is fully absorbed and the dough starts to pull away from the sides of the pot.
Next, use the paddle attachment of an electric mixer to beat the warm dough, and then let it cool to body temperature. Meanwhile, make the Nutmeg Sugar by mixing sugar and nutmeg in a separate bowl, and set aside. When dough has cooled enough, add beaten eggs in a little at a time, allowing them to incorporate fully, and scrape the bowl after each addition. Then, place the dough in a piping bag fitted with a large star tip.
Frying the dough: Heat the fryer to 350 degrees. Be careful of oil splash, and don’t overfill your fryer. Holding the piping bag near the oil, squeeze the dough out and use scissors to cut the length you want. Be sure to leave them room to puff up. After 1-2 minutes, when they are golden brown, carefully flip them using metal tongs so the other side can brown up, too. Then, remove the churros from the fryer. While still hot, sprinkle the Nutmeg Sugar mixture on top. Serve with sauces like caramel or chocolate.
Recipe courtesy of Executive Pastry Chef Amber Sullivan, Salero Restaurant, Chicago