Sourdough Churros

• teljes idő: 15 minutes

Hozzávalók

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Sourdough Churros:

3/4 cup (180ml) water

5 tbsp (74g) salted butter

2 tbsp (27g) granulated sugar

1 tsp (4g) vanilla extract

1/2 tsp (3g) salt

1 cup (130g) all-purpose flour @Bob’s Red Mill

1/2 cup (140g) sourdough discard, at room temperature

2 eggs, at room temperature @Vital Farms

Oil of choice, for frying (I used a high-heat olive oil; avocado oil will also work great) @Graza

Cinnamon Sugar Coating:

1/2 cup (110g) granulated sugar

1 tbsp (6g) cinnamon

Chocolate Sauce:

1/2 cup (100g) milk chocolate chips or chopped chocolate @Ghirardelli Chocolate Company

1/2 cup (100g) dark chocolate chips or chopped chocolate

1/2 cup (120ml) heavy cream

1/4 cup (60ml) milk of choice

See notes section on recipe card on my website to make without sourdough discard

Útmutatók

Start by preparing the sourdough choux pastry dough (sourdough churro dough). In a medium saucepan over medium-high heat, add the water, butter, sugar, vanilla, and salt. Mix and bring to a small rolling boil, while you stir occasionally.

As soon as the butter is melted and it starts to boil, turn the heat to low and add the flour and sourdough discard. Immediately stir with a spatula or wooden spoon for 1-2 minutes, until the dry ingredients are fully incorporated and the dough becomes a thick, smooth paste, and is leaving a slight film on the bottom of the pan.

Remove from the heat and scrape the dough into a large bowl or the bowl of a stand mixer. Allow to cool for 5-10 minutes (it needs to be cooled enough so when you add the eggs, the dough won’t cook them).

While cooling, prepare the cinnamon sugar mixture by mixing together the sugar and cinnamon in a small bowl. Set aside.

Using an electric hand mixer (or mix by hand with a spatula) or a stand mixer with the paddle attachment, beat one egg into the dough at a time until completely incorporated. Scrape down the sides of the bowl as needed. Add the second egg and beat until fully incorporated, and the dough becomes smooth, glossy, and sticky.

Transfer the dough to a piping bag fitted with a large star tip.

Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 350F-370F.

Line a wire cooling rack with a thick layer of paper towels.

While the oil is heating, cut out small rectangles of parchment paper. Pipe 3-4” churros onto each piece of parchment paper, making any shape desired.

Once the oil is hot enough, place 5-6 pieces of parchment paper with the churros on them slowly into the oil. After 30 seconds, pull the paper away from the churros with metal tongs.

Fry the churros for about 3-5 minutes (~2 minutes on each side), until crispy golden brown.

Using a slotted spoon, carefully remove the churros from the hot oil and set on the rack with paper towels. Then, quickly toss and coat the churros in the cinnamon sugar mixture.

To make the chocolate sauce, add the chocolate, heavy cream and milk to a small saucepan over medium heat. Continuously stir and heat until the chocolate is completely melted and the mixture is smooth.

Serve the churros warm with the chocolate sauce.

Enjoy!