📖 Instructions

1. In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted.
2. Once boiling, remove from heat and quickly add all the flour at once. Stir vigorously with a wooden spoon until a dough forms that pulls away from the sides of the pan. It might take a little elbow grease, but hang in there!
3. Transfer the dough to a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2-3 minutes to cool the dough slightly. This step is crutial, don't skip it!
4. Add the eggs one at a time, beating well after each addition. The dough will look a little separated at first, but keep mixing – it will come together. The final dough should be smooth and pipeable.
5. Gently fold in the chopped raspberries and white chocolate chips. Make sure the raspberries are dry to prevent the dough from getting soggy.
6. Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature.
7. Transfer the churro dough to a piping bag fitted with a large star tip. I like using Ateco 827, but any large star tip will do just fine.
8. Carefully pipe 4-5 inch long strips of dough directly into the hot oil. Work in batches to avoid overcrowding the fryer.
9. Fry the churros for about 2-3 minutes per side, or until golden brown and crispy. Keep an eye on them; they can brown quickly!
10. Remove the churros with a slotted spoon and place them on a wire rack to drain excess oil.
11. While the churros are still warm, dust them generously with powdered sugar.
12. To make the white chocolate drizzle, melt the remaining white chocolate chips in the microwave or over a double boiler. Stir until smooth.
13. Drizzle the melted white chocolate over the churros. For an extra touch, sprinkle with a few more chopped raspberries and white chocolate chips.
14. Serve immediately and enjoy the warm, crispy, and utterly irresistible Raspberry White Chocolate Churros!