Peppermint Churros
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ingredients
- 1/2 cup granulated sugar
- 1/4 cup finely crushed candy canes
- 1 cup all purpose flour
- 1 teaspoon salt
- 1/2 cup whole milk
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 large egg
- canola oil, for frying
- 4 ounces white chocolate
- 1/2 cup heavy cream
- 2 tablespoons marshmallow creme
Method
Step 1
Begin by preparing the peppermint sugar dust. In a tray, mix together ½ cup of granulated sugar and the very finely crushed candy canes.
Step 2
In a large bowl combine flour and 1 teaspoon salt, stir to combine. Set aside.
Step 3
In a medium pot over medium-high heat bring milk, butter, ½ cup water and vanilla extract to a simmer. Add flour mixture to the pot, and using a wooden spoon stir vigorously until the dough comes together, about 1 minute. Transfer to the bowl of a stand mixer and let it cool slightly.
Step 4
Using the paddle attachment on medium-low speed. Add egg, beat until the dough is smooth and glossy, about 3 minutes. Fill the dough into prepared pastry bag with a star tip.
Step 5
Fill a medium to large pot about halfway with canola oil. Make sure it's enough oil so that when you drop your churros in, they will be fully submerged. Bring your oil to frying temperature (375F°). To test if your oil is ready, place a small bit of batter into the oil. If it begins to bubble and fry, it’s ready.
Step 6
Using the piping bag, squeeze the churro batter directly into the hot oil. Once you've squeezed out your desired length, cut the churro using scissors or by scraping the bag against the edge of the pot.
Step 7
Fry the churros until golden brown, about 3-5 minutes. To avoid them sticking together, fry just one at a time. Once you've achieved golden brown color, remove the churros from the oil and place them onto a wire rack or paper towels. While the churros are still hot, evenly coat them in the peppermint sugar dust.
Step 8
Create a double boiler to melt your chocolate. In a small saucepan, add about an inch of water, and place a heat-safe glass or metal bowl on top, making sure the bowl doesn't touch the water. Add the chocolate into the top bowl and stir until partially melted. Add the cream and marshmallow creme. Mix until silky and smooth. Place white chocolate mixture into a small dish, and use for drizzling or dipping your churros. Enjoy!