Samuel Adams Hops-Infused Churros
Yields 8 servings
2 cups milk
½ cup Tettnang Tettnanger hop flowers (can substitute U.S. Tettnang hops)
6 tablespoons butter
1 teaspoon salt
1 cup all-purpose flour
3 large eggs
2. Take 1 cup of hops infused milk, butter, and salt. Bring to boil in a small saucepan over medium heat. Add flour, stir until mixture forms a ball and pulls away from sides of pan, about 30 seconds. Remove from heat, let cool about 3 minutes.
3. Add eggs one at a time, and stir until batter is smooth. Put mixture into a pastry bag fitted with a large open-star pastry tip.
4. Set fryer temperature (or vegetable oil in a deep frying pan) to 330°F, hold pastry bag a few inches above the oil, squeeze out batter, snipping off 4-inch lengths with a knife or kitchen scissors.
5. Fry 6-8 churros at a time, turning once, until golden brown. Transfer to paper towel to absorb extra grease. Roll in cinnamon sugar when still warm.