Holidays And Season
Cinnamon Churros
Description :
Use a star-shaped pastry tip to create ridges in the dough, which are key to a churro’s satisfying crunch. Dip them in salted chocolate-caramel sauce for the ultimate indulgence.
Ingredient :
FOR THE SAUCE
- 1/2 c. sugar
- 4 tbsp. unsalted butter, cut into pieces
- 1/2 c. heavy cream, at room temperature
- 2 oz. unsweetened cocoa powder
- Pinch kosher salt
- 2 oz. dark chocolate, chopped
FOR THE CHURROS
- 1 cinnamon stick
- 1/4 c. olive oil
- 1 tbsp. plus 1/2 cup sugar
- 1/2 tsp. kosher salt
- 1 c. all-purpose flour
- Vegetable oil, for frying
- 1 large egg
- 1/2 tsp. ground cinnamon
Direction :
- Make sauce: In small saucepan, with fork, combine sugar and 2 tablespoons water. Cook on medium, swirling pot as necessary, until amber in color, 4 to 5 minutes. Remove from heat and whisk in butter (it will sputter), then whisk in heavy cream, cocoa powder, and salt to dissolve. Add chocolate and let sit 3 minutes, then stir until melted and smooth (if desired, use an immersion blender to get it extra smooth and silky).
- Make churros: In medium saucepan, cook cinnamon stick on medium until fragrant, about 2 minutes. Add olive oil, 1 cup water, 1 tablespoon sugar, and salt and bring to a boil. Discard cinnamon stick, then remove from heat; quickly stir in flour with wooden spoon and let sit.
- Fill medium saucepan fitted with a candy thermometer with 4 inches vegetable oil and heat on medium until temperature registers 350°F.
- Meanwhile, transfer hot churro batter to large bowl. Using electric mixer on low, beat 1 minute to cool slightly. Beat in egg (dough will be smooth and shiny). Transfer batter to pastry bag fitted with large star tip.
- Working in 4 batches, squeeze 3-inch to 4-inch lengths of batter into oil, using scissors to snip off ends. Fry until golden brown, about 4 minutes, then transfer to wire rack set over paper towel.
- In large bowl, combine ground cinnamon and remaining ½ cup sugar. When churros are cool enough to handle, toss in cinnamon sugar. Serve with chocolate-caramel sauce for dipping.
