CINNAMON CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE
Steps:
- In a large Dutch oven or countertop fryer using a high heat thermometer, bring the canola oil to 375 degrees F.
- For the chocolate sauce: Bring a double broiler to a simmer over medium-low heat. Carefully melt the chocolate. Remove from the heat. With a wooden spoon or heat resistant spatula, stir in the heavy cream until the sauce is smooth. Set aside.
- For the churros: Set a large saucepot over medium heat. Add 1 cup water, the butter, sugar and salt. Bring to 155 degrees F, then dump in the flour and stir with a wooden spoon to incorporate and remove lumps, about 1 minute.
- Using the spoon, add the eggs into the batter one at a time, beating after each addition, until fully incorporated. Spoon the batter into a pastry bag fitted with a star tip and carefully pipe into the heated oil, forming 6-inch strips or free form shapes. Do not overcrowd the pot. Fry for 3 to 5 minutes, turning once as the underside browns. Remove with a spider or slotted spoon and drain on paper-towel-lined sheet tray or plate.
- To finish: Working quickly, combine the sugar and cinnamon together in a large mixing bowl. Gently add the hot churros, tossing to coat. Serve with the chocolate dipping sauce.
CHURROS WITH CARAMEL DIPPING SAUCE
Golden brown fried churros tossed with cinnamon sugar get an added level of scrumptiousness when dipped in warm caramel sauce.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
- Bring 1 cup water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
- Microwave caramels and remaining water in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring every 30 sec. Serve with warm churros.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 35 mg, Sodium 70 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 13 g, Protein 2 g
CHURROS WITH CHOCOLATE-CARAMEL DIPPING SAUCE
If you've never tried a freshly made churro-deep-fried to a golden brown-try these! Increase the scrumptiousness with chocolate-caramel dipping sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 20 servings
Number Of Ingredients 11
Steps:
- Mix 1/2 cup sugar and cinnamon in shallow bowl until blended. Reserve for later use.
- Bring water, butter and remaining sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
- Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon sugar; toss to evenly coat.
- Microwave chocolate, caramels and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate and caramels are completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 65 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 14 g, Protein 2 g
PUMPKIN SPICE CHURROS WITH SALTED MAPLE CARAMEL DIP
Serve these spiced pumpkin churros to your guests and just wait for the oohs and aahs! The salted maple caramel dip is the icing on the cake and is wonderful on ice cream, apples, pie, and anything else you'd like.
Provided by Julie Hubert
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h12m
Yield 6
Number Of Ingredients 15
Steps:
- Pour maple syrup into a deep, heavy-bottomed pot. Bring to a boil. Reduce heat to low and let simmer, stirring with a spoon, until syrup starts to coat the spoon and has a caramel-like consistency, about 15 minutes.
- Whisk 1/4 cup butter into the syrup until melted, about 2 minutes. Add heavy cream and salt, whisking constantly to combine. Pour sauce into a bowl. Cover with plastic wrap and refrigerate until mostly cooled, about 15 minutes.
- Whisk flour and 1 teaspoon pumpkin pie spice together in a small bowl.
- Whisk the remaining 1 teaspoon pumpkin pie spice and white sugar together in a large bowl to make pumpkin spice sugar.
- Combine water, pumpkin puree, 6 tablespoons butter, brown sugar, 1 teaspoon salt, and vanilla extract in a small saucepan over medium heat. Whisk thoroughly. Bring to a boil; add the flour mixture. Cook and stir vigorously until dough is thickened, 5 to 8 minutes.
- Transfer dough to the bowl of a stand mixer with paddle attachment. Beat until cool, about 1 minute. Add eggs, 1 at a time, allowing each to incorporate before adding the next. Beat until dough is glossy and thick.
- Heat 2 to 3 inches of oil in a large, heavy pot to 375 degrees F (190 degrees C). Line a baking sheet with paper towels.
- Scrape the dough into a pastry bag fitted with a large star tip. Test the oil with a small squeeze of dough; churro should float to the top of the oil and brown on the bottom in about 30 seconds. Adjust the heat if necessary.
- Pipe roughly 3-inch strips of dough into the oil, keeping the tip of your pastry bag 1 to 2 inches above the oil. Fry until golden, brown, about 30 seconds per side.
- Drain churros on paper towels for 1 minute; toss in the pumpkin spice sugar until evenly coated. Serve warm with the salted maple caramel sauce.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 100 g, Cholesterol 157.5 mg, Fat 33.1 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 15.9 g, Sodium 491.9 mg, Sugar 77 g
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