Churros
Makes 36-40
Ingredients
For The Dough
- 4 star anise
- 2 cinnamon sticks
- 3 cups water
- 1½ sticks unsalted butter, cubed
- 2 vanilla beans, halved & split
- 1 cup cake flour
- 2 cups all-purpose flour
- 2¼ tsp kosher salt
- 3 tbsp sugar
- ¹⁄₈ tsp baking powder
- 6 large eggs
For Frying
- canola oil heated to 350º
For Serving
- 1 cup sugar mixed
- 1 tsp cinnamon
- melted chocolate
Special Equipment
- mesh strainer
- stand mixer with paddle attachment
- heavy-bottom stock pot
- candy thermometer
- piping bag
- spider strainer
How-to
Prepare Dough
- In a large pot over medium heat, toast the cinnamon sticks and star anise just until you can smell the aroma, 30 seconds to 2 minutes
- Add water, butter and vanilla beans. Bring to a simmer. Then strain the liquid and return ingredients to the pot and bring back to a simmer
- In a bowl, mix together the two flours, salt, sugar and baking powder and add to the pot and stir with a wooden spoon. Reduce heat to medium-low, and cook 35-40 seconds while stirring constantly until the mixture forms a soft, non-sticky dough
- Transfer hot dough to a stand mixer with a paddle attachment. Allow mixer to process a few seconds on a low setting to release a bit of steam before adding eggs slowly, one at a time, and process each egg before adding the next. Increase mixer speed and mix until the dough just comes together
- Transfer to a piping bag fitted with a medium star tip
Fry, Roll in Sugar-Cinnamon & Serve
- Heat a large, heavy-bottomed stock pot filled halfway with canola oil to 350º
- Pipe dough into hot oil, in about 8" - long pieces. Fry until golden brown, about 5 minutes
- Transfer to a paper towel-lined plate, and allow to absorb excess oil for a few seconds
- While churros are still hot, toss in cinnamon-sugar mix and serve with warm melted chocolate