Full of exciting flavour, this fun recipe for homemade churros invites Mexican and Korean influences to the dessert table. Churros are tossed in a sugary coating with ground cinnamon, ginger, and cayenne pepper, and then served with a strawberry gochujang dipping sauce. It’s the perfect balance of sweet and heat, driven by the unexpected synergy of Mexican and Korean cuisines.
Ingredients
Procedure
Churros
- In saucepot over medium-high heat, combine water, sugar, butter, salt, cayenne pepper, and vanilla extract. Bring to boil and remove from heat. Stir in flour until dough comes together to form soft ball. Cool 2 minutes. Transfer to stand mixer fitted with paddle attachment. Add eggs; mix on medium speed until the fully incorporated and the dough is smooth. Transfer dough in pastry bag fitted with large star tip.
- Line two sheet trays with parchment or wax paper. While dough is still warm, pipe churro dough into 6-inch (15-cm) ropes on trays, being careful not to overlap. Cover with plastic wrap. Hold frozen at least 1 to 2 hours, or until ready to bake off.
Fruity Gochujang Sauce
- In a saucepot, combine all ingredients for the sauce. Bring to simmer. Remove from heat and hold warm for service.
Spiced Sugar Coating
- Combine all ingredients in shallow bowl or pan. Hold for Service.
Service
- Heat fryer to 350 - 365ºF (175C - 185°C). Fry churros from frozen until golden brown and cooked through, turning as needed to promote even browning. Drain well, then coat in Spiced Sugar while still warm.
- Serve with Fruity Gochujang Sauce on the side for dipping.
CHEF's TIP!
Churros can also be prepared from fresh dough, instead of freezing. Pipe churro logs directly into hot oil. Use kitchen shears to snip dough into sections.
- Recipe type: Flavour Forecast
