📖 Instructions

1. Prepare the Blackberry Purée: In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blackberries have broken down and the mixture has thickened slightly (about 10-15 minutes).
2. Strain the purée through a fine-mesh sieve to remove the seeds. This will give you a smooth, luscious purée. Set aside to cool.
3. Infuse the Milk with Lavender: In the same saucepan (rinsed), combine the milk and fresh lavender sprigs. Heat over low heat, stirring occasionally, until the milk is fragrant (about 5-7 minutes). Do not boil.
4. Remove from heat, cover, and let steep for 20 minutes to allow the lavender flavor to fully infuse. Strain the milk through a fine-mesh sieve to remove the lavender sprigs. Discard the lavender.
5. Make the Churro Dough: In a large saucepan, combine the lavender-infused milk, water, butter, sugar, and salt. Bring to a boil over medium heat, stirring until the butter is melted and the sugar is dissolved.
6. Once boiling, remove the saucepan from the heat and immediately add all the flour at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan.
7. Return the saucepan to low heat and continue to cook, stirring constantly, for another 1-2 minutes to dry the dough slightly. This step is crucial for getting the right texture.
8. Transfer the dough to a mixing bowl and let it cool for a few minutes. It needs to be cool enough to handle but still warm.
9. Add the Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will seem like it’s separating at first, but keep mixing, and it will come back together. The final dough should be smooth and pipeable. I like to use my stand mixer with the paddle attachment for this step.
10. Fill the Pastry Bag: Fit a pastry bag with a large star tip. Transfer the churro dough to the pastry bag. It can be a little tricky, so be patient and work in batches if needed.
11. Heat the Oil: Pour vegetable oil into a deep fryer or large pot until it is about 2-3 inches deep. Heat the oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
12. Pipe and Fry the Churros: Carefully pipe 4-5 inch strips of churro dough directly into the hot oil. Use kitchen shears to cut the dough at the tip of the pastry bag as you pipe.
13. Fry the churros in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy. Turn them occasionally for even cooking.
14. Remove and Drain: Use a slotted spoon to transfer the fried churros to a wire rack lined with paper towels to drain excess oil.
15. Coat in Cinnamon Sugar: While the churros are still warm, roll them in cinnamon sugar until they are evenly coated. The warmth helps the sugar adhere better.
16. Serve: Serve the blackberry lavender churros warm with the blackberry purée for dipping. Garnish with fresh blackberries and lavender sprigs, if desired.
17. Enjoy!