Festival Classic Churro Bites with Spiced Sugar

Allergens

Wheat (gluten), Dairy, Eggs

Ingredients

• 1 cup water 2 tbsp unsalted butter 1/4 tsp salt 1/2 tsp ground cinnamon 1 cup all
• purpose flour 2 large eggs Vegetable oil for frying For the Spiced Sugar: 1/2 cup granulated sugar 1/2 tsp ground cinnamon For the Smoky Caramel Dipping Sauce: 3/4 cup granulated sugar 6 tbsp unsalted butter 1/4 cup heavy cream 1/2 tsp smoked paprika Pinch of sea salt

Instructions

1. In a saucepan, combine water, butter, salt, and ground cinnamon. Bring to a boil and remove from heat.
2. Add flour and stir until a dough forms. Transfer to a stand mixer and beat in eggs one at a time until fully incorporated.
3. Heat oil in a deep fryer or heavy pot to 350°F (175°C). Pipe small portions of the churro dough into the hot oil using a piping bag, and fry until golden brown and crispy, turning occasionally for even cooking.
4. In a shallow dish, mix together granulated sugar and ground cinnamon for the spiced sugar. Remove cooked churro bites from oil and drain on paper towels, then toss in the spiced sugar mixture to coat evenly.
5. For the smoky caramel dipping sauce, combine sugar, butter, heavy cream, smoked paprika, and sea salt in a saucepan over medium heat. Stir until smooth and thickened.
6. Serve churro bites warm with a side of smoky caramel dipping sauce for the ultimate festival classic experience!

Chef’s Insight

The key to perfect churro bites is in the temperature control when frying - make sure the oil stays around 350°F (175°C) for even cooking and a crispy texture.

Notes

Feel free to experiment with different spices for the spiced sugar mixture or try a dipping sauce that matches your favorite festival treat.