for 4 portions

Dough

2 ½ dl	water
75 g	butter
½ tsp	salt
100 g	spelt flour
100 g	white flour
3 tbsp	mixed herbs (rosemary, thyme, flat-leaf parsley), finely chopped
2 tbsp	dried tomatoes, finely chopped
4	egg, beaten

To deep-fry

oil for deep-frying

Fondue

150 g	goats' cheese, coarsely grated
150 g	mild Gruyère, coarsely grated
150 g	mild Emmental, coarsely grated
1 tbsp	Maizena cornflour
3 dl	apple juice

How it's done

Dough

Bring the water, butter and salt to the boil, reduce the heat. Add all of the flour, herbs and tomatoes at once, stir with a wooden spoon for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat.

Gradually stir in the eggs. The mixture should be soft but not runny. Transfer the to a piping bag with a serrated nozzle (approx. 10 mm in diameter)

To deep-fry

Fill a pot to 1/3 with oil and heat it to approx. 160°C. Pipe the dough (approx. 10 cm long) into the hot oil in batches, cut with scissors, deep-fry for approx. 6 mins. Remove and drain on paper towels.

Fondue

Empty the cheese into the fondue pot. Whisk together the cornflour and apple juice, add to the pot. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted, season. Serve with the churros.

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