Print Recipe PDF<\/a><\/p>\nINGREDIENTS<\/h3>\n
Churros:\u00a0<\/strong>
Vegetable oil or shortening, for frying
1 cup water
1 Tbsp vegetable oil
3 Tbsp unsalted butter
\u00bd tsp salt
1 cup plus 2 Tbsp all-purpose flour
\u00bd tsp LorAnn Oils Super-Strength Apple Pie Flavor
\u00bd tsp LorAnn Oils Vanilla Extract
4 large eggs
\u00bd cup granulated sugar, for coating
1 tsp ground cinnamon, for coating
Dipping Sauce:<\/strong>
\u00bd cup heavy cream
\u00bd cup packed dark brown sugar
\u00bc cup sweetened condensed milk
\u00bc tsp LorAnn Oils Super-Strength Apple Pie Flavor
Equipment:<\/strong>\u00a0
Candy\/deep fry thermometer
Piping bag\u00a0
Medium star tip\u00a0
Kitchen shears<\/p>\nDIRECTIONS<\/h3>\n\n- In a large Dutch oven, add enough oil to fill the pan to a 2-inch depth. Heat to 375\u00b0F over medium heat. If oil becomes too hot, remove pan from burner until temperature lowers, then return pan to burner.<\/li>\n
- In a 2-quart saucepan, add water, oil, butter, and salt. Bring mixture to a boil over medium heat. Once mixture is at a full boil, remove from heat and add flour. Stir constantly until no streaks of flour remain and the mixture forms a ball.<\/li>\n
- Transfer the ball of dough to a stand mixer fitted with the paddle attachment. Add LorAnn Oils Apple Pie Flavor and LorAnn Oils Vanilla Extract. Mix on medium speed until combined.<\/li>\n
- Add eggs, one at a time, mixing on medium speed until each is well combined. Continue to mix until dough is glossy and thick.<\/li>\n
- Spoon dough into a piping bag fitted with the star tip.\u00a0<\/li>\n
- Before frying, line a baking sheet with several layers of paper towel and set near frying area. Combine the granulated sugar and cinnamon in a pie plate or shallow bowl and set near the baking sheets.\u00a0<\/li>\n
- When oil is at the correct temperature, hold the bag vertically over the pan. Pipe a 4\u20135-inch rope into the hot oil, using kitchen shears to cut the dough. Pipe and cook about 4\u20135 churros at a time, turning them occasionally to brown all sides.\u00a0<\/li>\n
- When churros are golden brown and crisp, remove with a slotted spoon and place on the paper towel-lined sheet. Quickly transfer to the cinnamon sugar mixture to coat.<\/li>\n
- Allow the oil to come back up to temperature before frying each batch.\u00a0<\/li>\n
- To make the dipping sauce, combine cream and dark brown sugar in a small saucepan over medium heat.\u00a0<\/li>\n
- Stir until sugar dissolves and mixture comes to a boil. Turn heat to medium low and continue to boil, stirring occasionally, for 6 minutes.\u00a0<\/li>\n
- Stir in sweetened condensed milk and LorAnn Oils Apple Pie Flavor and mix well.\u00a0<\/li>\n
- Serve churros with warm dipping sauce. Churros are best when eaten the same day. Sauce can be stored in the refrigerator for up to 5 days. Rewarm gently in the microwave.<\/li>\n<\/ol>\n
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