Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Quick Churros
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- Level: Intermediate
- Total: 16 min
- Active: 16 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1125
- Total Fat
- 56 g
- Saturated Fat
- 16 g
- Carbohydrates
- 151 g
- Dietary Fiber
- 2 g
- Sugar
- 113 g
- Protein
- 7 g
- Cholesterol
- 60 mg
- Sodium
- 653 mg
- Level: Intermediate
- Total: 16 min
- Active: 16 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1125
- Total Fat
- 56 g
- Saturated Fat
- 16 g
- Carbohydrates
- 151 g
- Dietary Fiber
- 2 g
- Sugar
- 113 g
- Protein
- 7 g
- Cholesterol
- 60 mg
- Sodium
- 653 mg
Ingredients
Churros:
Caramel:
Coating:
Directions
Special equipment:
a thick plastic piping bag fitted with a large star tip- For the churros: Heat 2 inches of vegetable oil in a large cast-iron skillet to 360 degrees F.
- Put the milk, butter, granulated sugar, salt and 1 1/4 cups water in a medium saucepan over medium-high heat and bring to a boil. Mix the flour and baking soda together in a small bowl.
- Remove the water mixture from the heat and, with a wooden spoon, stir in the flour mixture. Continue to stir until the mixture comes together in a ball, 1 to 2 minutes. Set aside to cool for 5 minutes while making the caramel.
- For the caramel: Combine the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium heat. Cook, whisking gently, until starting to thicken, 4 to 5 minutes. Add the vanilla and cayenne and cook for an additional minute. Transfer the mixture to a dipping bowl.
- Working in 2 batches, transfer the batter to a thick plastic piping bag fitted with a large star tip. Pipe tubes about 5 inches in length into the hot oil. Cook until dark golden brown, 2 to 3 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet.
- For the coating: On a separate baking sheet, mix the granulated sugar and cinnamon. Roll the warm churros in the cinnamon mixture and transfer to a serving platter. Repeat with the second batch of batter. Serve alongside the caramel.
