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Sweet & Spicy Churros

It's always an awesome day when my Taste of Home Special Delivery box arrives! The Fall box has been one of my favorites so far, celebrating the 25th anniversary of Taste of Home.  I've been a fan since the 90s, and I was honored to be chosen as a Community Cook in 2015.

I won't spoil all the contents of the box, but it includes Spicy Chocolate Cinnamon Cane Sugar. This is a collaboration between Gustus Vitae and Taste of Home, and it is amazing! I got a chance to try it before it's release, and have used in some fun ways, the first being these Sweet & Spicy Churros.


I made the traditional choux pastry, and then piped it through a bag with a star tip into the hot oil.  You definitely want to use a thermometer to keep the temperature steady, if the oil isn't hot enough they'll be greasy, and if it's too hot the outsides will burn the insides will stay raw.

The key to it going smoothly is to have it set up assembly line style.  A paper towel lined plate or rack to put them on after frying is the first stop.  Next is a place to coat with sugar.  You can use a paper bag or a shallow pan.  Last up is the serving platter.

I love the kick that the sugar gives these! I actually had to make two batches, the first ones disappeared so quickly I didn't get pictures.  They are best eaten the day they're made, but you can store them in an airtight container for a day or so.


Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Community Cook?  Check out the requirements and apply here!

Sweet & Spicy Churros

Sweet & Spicy Churros

Ingredients

  • 1 cup water
  • 1/2 cup butter or margarine
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • Vegetable oil, for frying
  • 1/4 cup Spicy Cinnamon Chocolate Cane Sugar

Instructions

  1. In saucepan, add water, butter, salt and bring to a boil over high heat. Stir in flour with a wooden spoon. Reduce the heat to low. Continue stirring about one minute, or until the mixture forms a ball. Remove from heat. Add the eggs one at a time, stirring vigorously, until they are all incorporated.
  2. Add 2 to 3” of oil to a high sided pot. Heat to 360 degrees. Place Spicy Chocolate Cinnamon Cane Sugar in a bowl or small paper lunch bag, and set aside. Place dough into a pastry bag with a star tip (I like Wilton #21 or 27).
  3. Pipe 4” of dough out of the bag and into the oil (I use scissors to cut mine), until you have 3 to 4 strips. Fry about 2 minutes per side, turning, until they are golden brown. Move them to a paper towel lined plate, and continue with the remainder of the dough.
  4. After you’ve piped the next set of strips, toss the slightly cooled ones in the cinnamon sugar, and move to the serving platter. Repeat until all the dough is fried and all the strips are coated with sugar.

Recommended Products

Polder Candy Thermometer with pot clip

Other recipes you may enjoy:

Churro French Toast

Cinnamon Doughnut Muffins

Dessert
American




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