Tuesday, May 3, 2011

Mexican Fried Churro's in Cinnamon Sugar with Hot Fudge Kahlua Sauce

My husband called me at the last minute and said, we have a Mexican covered dish party tomorrow and I need something for work, do you have time to make something? Well, of course I just jumped at the chance, then went overboard. I made bean dip, mexican lasagna and then these Churro's for dessert. I really needed an excuse to use my new cookie/frosting tools I got online. I just love this tool. It makes all kinds of wonderful shaped cookies, and pipes out the perfect lines for all these fancy dessert style cookies. It runs by batteries. So out it came and I had to make these too.

I was amazed how simple these were to do now with this. I just pressed the button to the desired length and cut it off with a cooking scissors. Almost everyone came out perfect and the same length. I had so much fun.

The batter putting it together was like making cream puffs, if you have ever tried those. Because after you boil the first few ingredients together, you have to beat in the flour till it forms a dough, got to put some real muscle into it! Then you beat the eggs and the vanilla in. Fill your pastry bag or tool, or use a ziplock bag and snip off the end...and start to form.

1 cup water
2 tablespoons brown sugar
1/2 teaspoon kosher salt
1/3 cup butter
1 cup all purpose flour
2 eggs
1/2 teaspoon vanilla extract

1/4 cup sugar
3/4 teaspoon ground cinnamon

Mix together sugar and cinnamon and set aside
Heat in a a large fry pan or electric frying pan with 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a large size sauce pan add the water, brown sugar, salt, and butter and heat to a rolling boil. Remove from the heat and add the flour. Stirring in the flour till well blended will require very heavy mixing.

In a separate bowl, whisk the eggs and vanilla together and then add this mixture to the flour dough mixture. Stir until completely blended and all the egg is completely mixed in.

Fill your decorating tool with the dough and attach the largest star tip. If you haven't got this tool, then place into a ziplock baggie, snip the end and squeeze out dough through the ziplock bag hole, this works fine just not as professinal looking.
Tool Tip and Frying Tip: a cookie maker using the frosting or cookie large star tip make these very professional looking, also besure the oil is hot or the churro will be soggy!
Place a small amount of dough in the oil to test it. The dough should bubble up right away or that means the oil is not hot. I use a thermometer to be sure.

Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. Cutting off the dough with floured scissors.
You should be able to cook 5 or 6 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two till nicely golden brown in color. Please the cooked churros on a paper towel lined plate with the slotted spoon to absorb grease. While still warm, roll each churro into sugar and cinnamon until coated.  Great dipped in sauce below! Taste good even reheated in the microwave for 10 seconds!

Hot Fudge Kahlua Sauce

1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, chopped
1/8 teaspoon salt
1/3 cup water
1/2 teaspoon pure vanilla

1 tablespoon of Kahlua ( I like to add a little more your by choice, omit vanilla add another 1 1/2 tablespoons)
Combine condensed milk, chocolate and salt in top of double boiler over rapidly boiling water. Stir and cook until chocolate melts and mixture thickens, about 10 minutes.
Remove from heat and stir in water, a little at a time, until sauce reaches desired consistency. Cool slightly and stir in vanilla add Kahlua. Serve

Post a Comment