a deep-fryer; a candy thermometer; a piping bag fitted with a large star tip
For the batter: Preheat oil in a deep-fryer to 350 degrees F and line a sheet tray with paper towels.
Warm milk, butter, salt, granulated sugar and 1 cup water in a pot until it comes to 180 degrees F. Whisk in the flour and stir with a wooden spoon until the bottom of the pan begins to brown.
Transfer the mixture to a stand mixer fitted with the paddle attachment. Mix the dough for 2 minutes on low speed to cool it down, then slowly add the eggs one by one. Beat until the batter sticks to the sides of the bowl.
Transfer the batter to a piping bag fitted with a large star tip. Pipe long pieces of batter into the fryer and cut off the ends with scissors. Fry until golden brown, about 4 minutes. Transfer to the lined sheet tray to drain slightly.
For the cinnamon sugar: Mix granulated sugar, cinnamon, coriander and salt together in a bowl. Toss churros in the cinnamon sugar. Serve with Goat Milk Caramel.
Goat Milk Caramel:
Combine sugars, salt and 1 cup water in a medium pot and cook the mixture over medium heat until it has a golden-brown caramel color and reaches to 300 degrees F.
Meanwhile, stir together goat milk, cream, cinnamon, coriander and vanilla in a separate bowl. Slowly pour the milk mixture into the hot sugar mixture. (Be careful; it will bubble and steam vigorously.) Slowly stir to incorporate it.
Turn the heat to medium-low and cook, 6 more minutes. Serve warm or cool down for a thicker consistency.
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