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BAM Cake converter 
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Ingredients:
- 250 ml of water
- 120 g butter
- 30 g sugar
- 1/2 teaspoon salt
- 150 g flour
- 3 eggs
- 1 teaspoon BAM vanilla paste
- 500 ml vegetable frying oil
- 50 g BAM vanilla sugar with real vanilla (for sprinkling)
Instructions:
1
In a medium saucepan, bring the water, butter, sugar and salt to the boil. When the mixture comes to the boil, remove it from the stove and stir in the flour all at once. Stir until a smooth dough forms and separates from the sides of the bowl. Leave the dough to cool slightly - about 5 minutes.
2
Add the eggs one by one into the cooled dough. Beat each egg in thoroughly before adding the next. Finally, add the BAM vanilla paste and mix well to make a homogeneous mixture.
3
Heat the vegetable oil in a large frying pan or deep fryer to about 180°C. Place the dough in a pastry bag fitted with a star nozzle. Press strips of dough about 10 cm long directly into the hot oil. Use scissors to cut the dough.
4
Fry the churros in hot oil until golden brown and crispy - about 2-3 minutes on each side. Remove from the oil with a foaming sponge and place on paper towels to drain off excess fat.
5
Sprinkle the churros with BAM vanilla sugar and real vanilla while still warm and serve with any BAM topping or fruit jam.
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