Churro Bites
Author: Olivelle
Servings: 20
Prep Time: 15 minutes
Cook Time: 30 minutes
The use of the Sweet Cream Butter Infused Olive Oil gives you a light - never dense - churro. These Churro Bites use a small star piping tip to not only give a fun shape but also add more surface area for even more crispy churro crunch!
View Original PDFIngredients
Dough
- 4 ½ Tbsp Sweet Cream Butter Infused Olive Oil, plus more for frying
- ¼ cup Sugar
- 1 Tbsp plus ¼ cup French Toast Sugar Shaker, divided
- 1 cup Water
- ½ tsp Vanilla Bean Sea Salt
- 1 cup Flour
- 3 Eggs
- 1 Tbsp Creme Brulee White Barrel Aged Balsamic
Chocolate Dipping Sauce
- 4 oz Dark Chocolate, chopped
- ¼ cup Heavy Cream
- 1 tsp French Toast Sugar Shaker
Directions
- In a medium saucepan over high heat, combine Sweet Cream Butter Infused Olive Oil, sugar, 1 Tbsp French Toast Sugar Shaker, water, and Vanilla Bean Sea Salt and bring to a boil.
- Remove the pan from heat and stir in flour until dough forms. Return to heat and stir until it forms a ball and pulls away from the sides, about 1 minute.
- Let dough cool for about 5 minutes. Using a mixer on medium speed, add eggs one at a time. Add Crème Brûlée White Barrel Aged Balsamic and mix until incorporated.
- In a Dutch oven, heat 1-2 inches of Sweet Cream Butter Infused Olive Oil to 370°F. Add dough to a piping bag with a small star tip. Pipe dough into circular disks in the oil and fry until golden brown, about 2-3 minutes per side.
- Remove churros, let excess oil drip off, then toss in remaining ¼ cup French Toast Sugar Shaker. Cool on a wire rack with paper towels underneath.
- For the dipping sauce, place chopped dark chocolate in a bowl. Heat heavy cream just to boiling, pour over chocolate, and whisk until melted. Stir in 1 tsp French Toast Sugar Shaker.
- Serve churros with dipping sauce and enjoy!