Churros With Strawberry Sauce Recipes

CHURROS WITH STRAWBERRY SAUCE

Steps:

• Prepare the sauce: Wash, dry and hull the strawberries, then transfer them to a food processor. Pulse a few times until the strawberries are almost puréed. Transfer strawberry mixture to a medium saucepan, cover, and simmer over low heat until slightly thickened, about 20 minutes. Remove from heat, cool slightly, and stir in brown sugar and vanilla extract. Add more brown sugar to adjust sweetness to taste; set strawberry sauce aside. (You should have about 2 cups.)
• Prepare the churros: Pour canola oil into a large pot to a depth of 2 inches. Line a baking sheet with paper towels. Pour granulated sugar and cinnamon into a wide, shallow bowl and stir to combine.
• In a medium pot or saucepan (preferably nonstick) over medium-high heat, bring liqueur, salt and 1 1/2 cups water to a boil. Remove from heat, then gradually add flour, stirring with a wooden spoon. Beat until well blended; the dough will be sticky and should resemble wet cement.
• When the dough is done, heat the oil to 350 degrees. Working in batches if necessary, scrape the dough into a pastry bag fitted with a large French star pastry tip, or use a resealable plastic bag with the tip cut off.
• Pipe the dough into the hot oil in 6- to 8-inch lengths, using a knife to slice the dough away from the pastry tip as you go; do this in batches of four or five. Fry the churros, using tongs or chopsticks to turn them over a few times and keep them from melding together, until they are deep golden brown, about 6 minutes.
• Remove from oil and transfer to the prepared baking sheet to drain. While the churros as still hot, transfer them to the bowl with the cinnamon-sugar mixture and turn to coat evenly.
• Repeat with the rest of the dough. Serve warm with strawberry dipping sauce.

CHURROS WITH STRAWBERRY DIPPING SAUCE

Steps:

• Blend strawberries and drink mix in blender until pureed. Strain into bowl to remove seeds; set aside. Mix 1/2 cup sugar and cinnamon in medium bowl until blended.
• Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
• Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil. Cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to cinnamon mixture; toss to evenly coat.
• Serve churros with the strawberry sauce.

HOMEMADE CHURROS WITH DIPPING SAUCE

Steps:

• Mix 1/2 cup sugar and cinnamon in shallow bowl until blended.
• Bring water, remaining sugar and butter to boil in medium saucepan on medium-high heat. Add flour; cook and stir on low heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs; beat until blended. Stir in vanilla. Spoon into pastry bag fitted with large star tip.
• Heat oil in deep fryer to 350ºF. Pipe dough, in batches, into 5-inch strips into hot oil; cook 3 min. or until each churro is golden brown on both sides, turning after 1 min. Remove from oil with slotted spoon; drain on paper towels. Add warm churros, 1 at a time, to reserved cinnamon mixture; toss to evenly coat.
• Microwave chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and sauce is well blended, stirring after each minute. Serve with warm churros.

SPARKLY STRAWBERRY CHURROS

Steps:

• Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside.
• In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside.
• In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined.
• Add the dough to a pastry bag fitted with a large closed-star tip.
• Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.