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Put the ingredients in a pan, and warm over medium heat.
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Bring it to a light boil and then turn the heat off.
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Sift the bread flour and cake flour together, and add them to the pan in one go.
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4
Mix them in rapidly with a wooden spatula, putting some elbow grease into it.
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Keep mixing until the dough is smooth and has no lumps.
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Keep mixing it with all your might.
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(It's pretty hard work.)
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Combine the ingredients in a bowl, and divide into 3 portions.
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Then add this into the saucepan one portion at a time.
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It is very important to add 1/3 of the mixed ingredients at a time and mix very well between additions until the dough is smooth.
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Once you have added all the ingredients and the dough is smooth, put it into a pastry bag with a star shaped tip fitted, and squeeze it out.
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Meanwhile, preheat the oven to 170-180C.
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13
TipIt's easier to squeeze if you put less dough in the pastry bag.
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If you can't break the dough easily, use the chopsticks to chop it off.
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15
This way, your hands won't get messy.
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Brush the melted butter evenly over the churros, and sprinkle on plenty of granulated sugar.
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Bake in the preheated oven at 170-180 C for about 45-50 minutes.
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Please adjust the baking time depending on your own oven.
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TipTo prevent uneven baking, turn the baking sheets around once the churros start to turn a light brown, about 30 minutes into the baking time.
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Just after the churros are baked, sprinkle on more granulated sugar while they're still hot.
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Transfer them on to a wire rack to cool.
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TipThe dough itself is not very sweet, so I recommend sprinkling the churros with a generous amount of granulated sugar.
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TipThese churros are best eaten when they're freshly baked.
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But if you want to store them, let them cool down completely and then put them in plastic bags immediately to prevent them from becoming sticky.
