Samuel Adams Churros
WGHS served these tasty treats at our Hopping into Spring herbal display table
at Missouri Botanical
Garden on March 31, 2018.
2 c milk 6 T butter 1 c all purpose flour cinnamon sugar
½ c hops flowers 1 t salt 3 large eggs
Scald milk and hops flowers. Steep 10-15 minutes. Strain.
Combine one cup of hops-infused milk, butter, and salt. Boil over medium heat.
Add flour, stir until mixture forms a ball and pulls away from the pan, about 30 seconds.
Remove from heat. Allow to cool 3 minutes.
Add eggs, one at a time. Stir until batter is smooth.
Put into pastry bag with large open-star pastry tip.
In hot vegetable oil, squeeze out batter, snipping off 4-inch lengths with scissors.
Fry 6 to 8 churros at a time, turning once.
Transfer to paper towel. Roll in cinnamon-sugar while still warm.