| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- Oil, for frying
- 1 cup milk
- 1/2 pound (2 sticks) unsalted butter
- 1 teaspoon kosher salt
- 1 teaspoon granulated sugar
- 1/2 pound all-purpose flour
- 7 large eggs
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground coriander
- 1 teaspoon kosher salt
- Goat Milk Caramel, recipe follows
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 teaspoon kosher salt
- 1 cup goat milk
- 1/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon vanilla extract
Instructions
- For the batter: Preheat oil in a deep-fryer to 350 degrees F and line a sheet tray with paper towels.
- Warm milk, butter, salt, granulated sugar and 1 cup water in a pot until it comes to 180 degrees F. Whisk in the flour and stir with a wooden spoon until the bottom of the pan begins to brown.
- Transfer the mixture to a stand mixer fitted with the paddle attachment. Mix the dough for 2 minutes on low speed to cool it down, then slowly add the eggs one by one. Beat until the batter sticks to the sides of the bowl.
- Transfer the batter to a piping bag fitted with a large star tip. Pipe long pieces of batter into the fryer and cut off the ends with scissors. Fry until golden brown, about 4 minutes. Transfer to the lined sheet tray to drain slightly.
- For the cinnamon sugar: Mix granulated sugar, cinnamon, coriander and salt together in a bowl. Toss churros in the cinnamon sugar. Serve with Goat Milk Caramel.
- Combine sugars, salt and 1 cup water in a medium pot and cook the mixture over medium heat until it has a golden-brown caramel color and reaches to 300 degrees F.
- Meanwhile, stir together goat milk, cream, cinnamon, coriander and vanilla in a separate bowl. Slowly pour the milk mixture into the hot sugar mixture. (Be careful; it will bubble and steam vigorously.) Slowly stir to incorporate it.
- Turn the heat to medium-low and cook, 6 more minutes. Serve warm or cool down for a thicker consistency.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1155 |
| Total Fat | 53 g |
| Saturated Fat | 26 g |
| Carbohydrates | 160 g |
| Dietary Fiber | 2 g |
| Sugar | 129 g |
| Protein | 15 g |
| Cholesterol | 320 mg |
| Sodium | 844 mg |
Reviews
this recipe is WAY too dry / stiff
i added 1 extra egg- and it was ok
(still a little stiff)