Scrape the cooked dough into the bowl of an electric stand mixer
and beat on speed 2 (above low) with the paddle attachment for
3  minutes. This will mitigate the initial heat so the eggs don’t scramble
when they meet the dough.

Increase to speed 4 (below medium) and start adding the egg in three
parts, allowing the thick batter to ‘recover’ after each addition – it
should look similar to its thick batter, pre-egg appearance (rather
than developing blobby gloop-covered lumps). Stop and scrape after
each addition.

You can beat in the eggs without a stand mixer. Leave the dough ball in the
pot and stir to cool for 5 minutes. Add the egg in batches, beating well with
the wooden spoon. The batter will form a V off the spoon. You will need to
employ maximum muscle to beat it! Dig deep, batter beater … You can do it!

After all the egg has been added, assess the batter consistency. Pull
the paddle up out of the bowl – the batter should be clinging to the
paddle, forming a 5 cm (2 in) long V-shape. If the V looks more like a
wide U, re-attach the paddle and add more egg in small amounts to
achieve the goal. Load the batter into a piping (icing) bag with a large
(size 9) star nozzle, place in an air tight container and chill overnight.

The next day, bring the churros batter out of the fridge. Combine
the cinnamon sugar ingredients in a shallow roasting tray so there is
plenty of room to roll the fried churros. Set aside. Weigh the ho-cho
ingredients together in small bowl and set over a double boiler. Don’t
start heating it yet. We will hit go when the churros are almost all  fried.

Set up a 25 cm (10 in) wide pot with the oil. Slowly heat the frying oil
to 190°C (375°F). Set up a cooling rack over a shallow tray beside
your fry area to drain the churros post-fry.

See Fry-day! (page 224).

Hover the nozzle 10 cm (4 in) above the oil and pipe lengths of batter,
letting them drop into the fryer. Sever the batter from the nozzle with
scissors or by swiping your index finger across the tip then pushing
the batter off, into the oil, with your thumb. This freestyle fry-way will
give you churros with lovely natural bends in them. Just be careful
your fingers don’t touch the oil.

Alternate fry style: pipe 10 cm (4 in) lengths onto small strips of baking
paper sprayed with cooking oil and then lay the papers into the fryer in
batches. Shimmy the paper away with tongs as soon as the churro starts to
bubble. This will give you super straight and evenly sized churros – perfect
if you don’t like the freestyle curves.