Beauty shot of Molly Yeh's Sparkly Strawberry Churros, as seen on Girl Meets Farm, season 10.
Recipe courtesy of Molly Yeh

Sparkly Strawberry Churros

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  • Level: Intermediate
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 55 min
  • Yield: 6 to 8 servings
A churro is a long, skinny donut from Spanish, Mexican and Portuguese cuisines. I love them for their crispy, crunchy texture on the outside and chewy, dense texture on the inside. They are typically covered in cinnamon-sugar, but this version gets a coating of strawberry sugar so that they’re pink and fruity.



Special equipment:
a deep-fry thermometer; a large (18-inch) pastry bag fitted with a large closed star tip (such as Ateco 855)
  1. Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside.
  2. In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside.
  3. In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined.
  4. Add the dough to a pastry bag fitted with a large closed-star tip.
  5. Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.