Churro Bites
Churro Bites
Brie Thompson
20
15 minutes
35 minutes
Crispy outside, tender inside, and tossed in French Toast Sugar Shaker, these Churro Bites are the kind of snack that disappears the second they hit the table. Brown Butter Infused Olive Oil gives the dough a buttery flavor, a touch of Chocolate Espresso Barrel Aged Balsamic adds depth, and Vanilla Bean Infused Sea Salt rounds it out. A small star tip adds extra crunch, and a warm chocolate dipping sauce makes them even more fun.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Churro Dough
- 4 ½ Tbsp Brown Butter Infused Olive Oil
- ¼ cup Sugar
- 1 Tbsp plus ¼ cup French Toast Sugar Shaker, divided
- 1 cup Water
- ½ tsp Vanilla Bean Infused Sea Salt
- 1 cup Flour
- 3 Eggs
- 1 Tbsp Chocolate Espresso Barrel Aged Balsamic
- Brown Butter Infused Olive Oil, for frying
Chocolate Dipping Sauce
- 4 oz Dark Chocolate, chopped
- ¼ cup Heavy Cream
- 1 tsp French Toast Sugar Shaker
Directions
- In a medium saucepan over high heat, combine 4 ½ Tbsp Brown Butter Infused Olive Oil, the sugar, 1 Tbsp French Toast Sugar Shaker, water, and Vanilla Bean Infused Sea Salt. Bring to a boil.
- Remove the pan from the heat. Add the flour and stir until a dough forms. Return the pan to the heat and stir until the dough forms a ball and pulls away from the sides, about 1 minute.
- Let the dough cool for about 5 minutes so the eggs do not scramble. Using a mixer on medium speed, add the eggs one at a time. Add the Chocolate Espresso Barrel Aged Balsamic and mix until incorporated.
- In a Dutch oven over medium high heat, heat 1 to 2 inches of Brown Butter Infused Olive Oil to 370°F. Scoop the dough into a piping bag fitted with a small star tip. Use a large star tip for traditional sized churros.
- Pipe the dough into the oil in circular disks. Fry until golden brown, 2 to 3 minutes per side.
- Remove the churros and let the excess oil drip off. Toss in the remaining ¼ cup French Toast Sugar Shaker. Place on a wire rack set over paper towels to cool.
- Add the chopped dark chocolate to a bowl. Bring the heavy cream to just a boil in a small pot, then remove from the heat and pour over the chocolate. Whisk until melted, then whisk in 1 tsp French Toast Sugar Shaker.
- Serve immediately with the chocolate dipping sauce.