Churro prep

For the churro prep:

• 1600g All Pupose Flour
  (use Sir Galahad King Arthur Unbleached Flour)
• 775g / 0.750 L whole milk
• 1.5kg / 1.500 L water
• 45g kosher salt

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For the churro prep:

• Boil the milk and the water with the salt, with a lid on top.
• Once boiling (note: don't let boil more than 30 seconds otherwise milk will reduce and recipe is not going to work) add the flour , reduce the heat to low and stir until is integrated (about 5 minutes).
• Put in the mixer with the hook and mix for about 8 minutes. (dough would be a little sticky)
• Put in churro machine and dispense to length of 6 inches long. Place on sheet trays with parchment paper and freeze them as soon as possible so they don't dry out.