Directions

1. In a medium saucepan over high heat combine Brown Butter Infused Olive Oil, sugar, 1 Tbsp French Toast Sugar Shaker, water, and Vanilla Bean Sea Salt and bring to a boil.
2. Take the pan off the heat and add in flour and stir until dough forms. Add back to the heat and keep stirring until it forms a ball and pulls away from the sides, about 1 minute.
3. Let dough cool for about 5 minutes before adding eggs to prevent the eggs from scrambling. Using a mixer on medium speed, add eggs one at a time. Add the Crème Brûlée White Barrel Aged Balsamic and mix until incorporated.
4. In a dutch oven heat 1-2 inches of Brown Butter Infused Olive Oil to 370F (about medium high heat). Add dough to a piping bag with a small star tip. Use a large star tip to make traditional sized churros.
5. Pipe dough into a circular disks in oil and fry on each side until golden brown, about 2-3 minutes per side.
6. Remove churros and let excess oil drip off, then toss in remaining ¼ cup French Toast Sugar Shaker. Place on a wire rack with paper towels underneath to cool.
7. Add chopped dark chocolate to a bowl. In a small pot bring heavy cream to just boiling ,remove from heat and pour over chocolate, whisking until melted. Whisk in 1 tsp French Toast Sugar Shaker.
8. Serve Churros with dipping sauce and enjoy!