Give your batter creation a name – and tell us about your recipe.
Now that you’ve survived The Great British Baking Show’s first-ever batter challenge, what words of wisdom can you share?
I made the churros while camping and had forgotten to pack an oil thermometer. With a little help from Google, I learned that a kernel of popcorn pops in oil when it is between 325 and 350 degrees – the same temperature to which oil needs to be heated before you fry a churro!
Tell us about how you added a Wisconsin twist.
The maple flavoring provided by the bacon was an excellent way to elevate the flavor of the churros.
How did you do?