Churro donut holes

Ingredients

• 1 1/2 cups flour & 1 tbsp
• 2 tbsp sugar
• 1 tsp Maldon salt
• 1 packet yeast
• 100ml buttermilk
• 1 big tbsp melted butter
• 1 egg
• 50ml milk

THE SUGAR COAT

• 2 tbsp melted butter
• 4 tbsp sugar
• 2 tsp cinnamon

THE DIP

• - 2 tbsp cream cheese
• - 2 tbsp yogurt
• - 2 tbsp maple syrup
• - 1 tbsp cacao/ cocoa powder
• - drop milk

Method

1. Mix all dry ingredients apart from yeast in bowl
2. Mix milk, butter milk, melted butter, yeast and egg in a jug
3. Pour wet ingredients into dry and mix with a spatula until a really wet dough forms (don’t be tempted to add flour, at most add 1 tbsp)
4. Mix in mixer for about 10 mins until dough forms - if you don’t have a mixer you can knead by hand, but you’ll need oil to grease the surface and your hands
5. Add to greased bowl and leave to rise for 1 hour and a half in a warm place
6. Roll out with a rolling pin on well floured surface and cut out donut holes with a small cookie cutter
7. Leave to rise for 30 mins
8. Melt 2 more tbsp butter, brush some over each one. Bake for 10-12 mins at 190
9. Cool for a few mins, dip in melted butter and coat in cinnamon sugar.
10. Whip all the dip ingredients. Serve with the dip.