Lotus Churro Doughnuts

The great thing about churros is that there’s no need to wait until they rise. If you decide you’re in the mood for some, you can have them ready within a half hour. And that’s great because sometimes the thought of the wait involved really kills the mood. I added some Lotus butter to the thick batter to dial up that warm cinnamon flavor, with biscuits coating the outside for a great textured contrast. The tart berry dip, an ode to the classic jelly doughnut, is just the cherry on top.

YIELDS 17–20 CHURRO DOUGHNUTS

• 1 1/2  cups flour
• 2 Tbsp sugar
• 1 tsp baking powder
• 1/2  tsp baking soda
• 1/2  tsp salt
• 1/2  tsp cinnamon
• 1 cup boiling water
• 1 Tbsp oil
• 1/2  cup Lotus butter, melted
• 1 tsp vanilla extract

Lotus Topping

• 5 Lotus cookies, finely crushed
• 1/4  cup sugar
• 1 tsp cinnamon
• dash salt

Jam Dip

• 1/4  cup berry jam
• 1 Tbsp boiling water
• 1/4  tsp vanilla extract
• 1 Tbsp lemon juice

Place flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl and mix. Pour the boiling water over it. Add oil, Lotus butter, and vanilla. Mix until a wet but cohesive dough is formed.

Place the dough in a ziplock bag and cut off the tip.

Combine the topping ingredients on a plate and set aside.