From street trucks to dessert menus, churros are making a mad dash for our hearts. The perfect churro is a balancing act: pillowy and light inside, with a sugar-coated exterior that crisps up in a dutch oven of hot oil. This being Tennessee and all, we took a classic churros recipe and added a bit of moonshine to the mix to celebrate the originality of our American-made, colorful USA Enamel™ collection. There’s some ‘shine in the ganache, but also in the sugar coating the perfectly browned churros.
Level
Intermediate
Prep Time
20 minutes
Cook Time
35 minutes
Serves
6
Cook it With Our
Directions
- To make the ‘shine sugar, combine ¼ cup sugar and 2 teaspoons moonshine in a food processor. Blend until well combined and spread out on a small sheet pan to dry. Once dry, mix in cinnamon.
- Combine water, sugar, salt, and butter in a large saucepan over medium-high. Bring to a boil, then remove from heat. Add flour to the mixture and stir until a smooth dough forms, then allow the mixture to cool slightly.
- Beat the eggs and vanilla together, add to the dough, and stir until well combined—this takes a few minutes! Now, add batter to a large piping bag with a large star tip.
- Heat about 2 inches of vegetable oil in a large dutch oven over medium-high heat. The oil should be between 300 and 325 degrees fahrenheit. Add cinnamon sticks to the oil.
- Using scissors, pipe 4-inch strips of churro dough into the frying oil. If you can, call in a kitchen helper for this step! Fry in batches, turning occasionally, until golden brown on all sides, about 2-3 minutes. Use a slotted spoon or spider skimmer to remove churros and place onto a paper towel-lined plate between each batch.
- Coat the churros in ‘shine sugar and cinnamon mixture.
- For the ganache, heat heavy cream and butter in a small saucepan until it just begins to simmer. Remove from heat, pour over chocolate, and stir together with moonshine—the mixture should look smooth and glossy.
- Serve churros alongside ganache for dipping.
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