Cannabis Infused Churros & Infused Chocolate Dip

Directions

• Add the star tip to the pastry bag. Whisk cinnamon and 1 cup sugar. Set aside
• In a sauce pan add milk, cannabutter, 1/2 cup water, salt and 1 tbsp sugar and bring to a simmer. Add flour ( all at once) and mix well. A dough will start to form. Move to a bowl, let cool for a few minutes.
• Using a mixer, add eggs to the dough one at a time. Dough will look broken at first, keep beating the dough. Once the dough is smooth and stretchy add to the pastry bag.
• In a large pot, add the oil. ( about halfway up the sides) Add thermometer, heat until the reading is 350 degrees.
• Hold the bag at an angle,close to the oil. Squeeze the dough, to about 6 inches in length. Use a knife and cut the dough at the pasty bag tip.
• Repeat until you have 4 dough pieces in the pan. Fry, turning once. Once it is golden brown on all sides (2-3 minutes per side) Move to baking sheet lined with paper towels.
• Toss churros in reserved cinnamon and sugar mixture.