Churro Donuts
Churros! We make these donuts for almost every event we cater for @blendcateringreno and now you can make them at home!
Doughnut Batter:
- 3.5 cups warm water
- 4 tablespoons dry active yeast
- 4 cups AP flour
- 2 tablespoons kosher salt
- 2 cups sugar
- Cinnamon sugar for tossing (3 parts granulated sugar to 1 part cinnamon)
1. In a large bowl, whisk together your warm water and yeast. Whisk together for about 1-2 minutes and until bubbles start to appear. Cover and keep in a warm spot to let the yeast come alive for at least 5 minutes
2. Uncover your water and yeast mixture and slowly whisk in the rest your ingredients. When finished, your batter should resemble pancake batter. Check out our video for a better visual!
3. Cover your batter and leave in a warm spot until your batter starts to rise, this takes at least 15 minutes and can take as long as 30-45 minutes on a colder day.
4. While resting your batter, preheat your fryer to 315 degrees Fahrenheit.
5. Once your batter is ready, begin frying your churro doughnuts, using a doughnut or ice cream scoop.
6. When frying, turn your doughnuts occasionally so they do not burn. When golden brown all around, they’re ready to toss!
7. Remove your doughnuts and toss in your cinnamon sugar and serve alongside your ancho chili chocolate sauce!
Ancho chili chocolate sauce:
- 1 dried ancho chili, top and seeds removed
- ½ quart heavy cream
- 1 teaspoon salt
- 2 tablespoons honey, or agave
- 1 cup semi sweet chocolate, morsels or chopped
1. In a saucepot, add your dried ancho chili over medium heat. Move your dried chili around for about two minutes, then add your heavy cream, salt and honey and simmer over low heat for about 5-7 minutes
2. Add all of your ingredients in the pot to a blender along with your semi sweet chocolate
3. Blend until fully blended and emulsified and serve with your churro doughnuts!
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