Baked Cinnamon Sugar Churros
with Salted Caramel DipCalories
:
1010 kcalProtéines
:
15g protéinesDurée de préparation
:
35 minutesDifficulty
:
MoyenAllergènes:
- Blé
- Lait
- Moutarde
- Sésame
- Sulfites
- Orge
- Oeuf
- Lait
- Soya
- Peut contenir des traces d’allergènes
- Blé
- Arachides
- Triticale
- Noix
- Crustacés
- Poisson
Our baked riff on the sweet pastry is just as good as the original and pairs beautifully with a homemade salted caramel dip!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
/ sert 4 personnes
680 g
Pâte à pizza
(Contient: Blé Peut contenir : Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
4 g
Cannelle, moulue
(Peut contenir : Moutarde, Sésame, Sulfites, Lait, Soya, Blé, Arachides, Triticale, Noix)
2 tasse(s)
Sucre blanc
(Peut contenir : Moutarde, Sésame, Sulfites, Oeuf, Lait, Soya, Blé, Arachides, Noix, Crustacés, Poisson)
24 g
Bicarbonate de soude
(Peut contenir : Moutarde, Sésame, Sulfites, Oeuf, Lait, Soya, Blé, Arachides, Triticale, Noix, Crustacés, Poisson)
113 ml
Crème
(Contient: Lait)
Pas inclus dans votre livraison
4 cs
Beurre*
½ cc
Sel*
Ustensiles
•Grande casserole
•Verre doseur
•Papier sulfurisé
•Plaque de cuisson
•Écumoire
•Fouet
•Casserole moyenne
•Cuillères à mesurer
•Grand bol
Instructions
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.
