Baked Cinnamon Sugar Churros
with Salted Caramel DipCalories
:
1010 kcalProtein
:
15g proteinTotal
:
35 minutesDifficulty
:
MediumAllergens:
- Wheat
- Milk
- Mustard
- Sesame
- Sulphites
- Barley
- Egg
- Milk
- Soy
- May contain traces of allergens
- Wheat
- Peanuts
- Triticale
- Tree nuts
- Crustaceans
- Fish
Our baked riff on the sweet pastry is just as good as the original and pairs beautifully with a homemade salted caramel dip!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 4 people
680 g
Pizza Dough
(Contains: Wheat May be present: Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
4 g
Cinnamon, ground
(May be present: Mustard, Sesame, Sulphites, Milk, Soy, Wheat, Peanuts, Triticale, Tree nuts)
2 cup
White Sugar
(May be present: Mustard, Sesame, Sulphites, Egg, Milk, Soy, Wheat, Peanuts, Tree nuts, Crustaceans, Fish)
24 g
Baking Soda
(May be present: Mustard, Sesame, Sulphites, Egg, Milk, Soy, Wheat, Peanuts, Triticale, Tree nuts, Crustaceans, Fish)
113 mL
Cream
(Contains: Milk)
Not included in your delivery
4 tbsp
Butter*
½ tsp
Salt*
Nutrition Values
Calories1010 kcal
Fat26 g
Saturated Fat14 g
Carbohydrate179 g
Sugar105 g
Dietary Fiber3 g
Protein15 g
Cholesterol65 mg
Sodium2710 mg
Trans Fat0.5 g
Potassium150 mg
Calcium125 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Pot
•Measuring Cups
•Parchment Paper
•Baking Sheet
•Slotted Spoon
•Whisk
•Medium Pot
•Measuring Spoons
•Large Bowl
Cooking Steps
1
- Add 6 cups water and baking soda to a large pot. Bring to a boil over high heat.
- While water comes to a boil, lightly oil a clean work surface.
- Divide each dough ball into 4 pieces, then roll each piece into a 12-inch-long rope. Cut each rope in half. (NOTE: Don't worry if dough ropes shrink when cut into pieces.)
2
- Line a baking sheet with parchment paper.
- Working in two batches, add half the churro sticks to the boiling water and cook for 30 sec.
- Using a slotted spoon, gently remove churros, letting any excess liquid drip off. Place churros on the prepared baking sheet, spacing them each around 2 inches apart.
- Bake in the middle of the oven until golden-brown, 8-10 min.
3
- Meanwhile, add 1 cup sugar and 1/4 cup water to a medium pot over medium heat. Cook, without stirring, until sugar completely dissolves and turns an amber colour, 8-12 min. (NOTE: Sugar will start to clump at first, but resist the urge to stir it until the sugar is dissolved completely) Immediately remove the pot from heat and whisk in 2 tbsp butter (NOTE: Careful when whisking as the mixture will bubble up.)
- Slowly whisk in cream, 1 tbsp at a time, until completely incorporated. Whisk in 1/2 tsp salt.
- Pour salted caramel dip into a serving dish and set aside to cool to room temperature, 15 min.
4
- Melt 2 tbsp butter in the microwave.
- Remove churros from the oven and drizzle with melted butter. Toss to coat.
- Combine remaining sugar and cinnamon in a large bowl, then whisk to combine.
- Place churros, one at a time, in cinnamon sugar mixture, tossing until coated. Repeat with remaining churros. (NOTE: Any remaining cinnamon sugar makes a great oatmeal or cookie topping!)
- Transfer churros to a serving plate.
- Serve salted caramel dip alongside for dipping.
