THE DAIRY KITCHEN
Spiced Churros with White Chocolate Toffee Sauce
By Julia Wharington - Paddock 2 Pixel
Makes
16
Difficulty
Medium
Preparation
15 MINS
Cooking
20 MINS
Tender, light and fluffy churros are usually cinnamon spiced but here we have given them a lift with orange and garam masala, two flavours which go beautifully with the White Chocolate Toffee Sauce.
Ingredients
1 litre vegetable oil, for deep frying250ml water
60g Australian unsalted butter, chopped
10g caster sugar
120g flour
Pinch salt
Finely grated rind of ½ orange
2 eggs
50g caster sugar, extra
1 teaspoon garam masala
Finely grated rind of ½ orange, extra
50g caster sugar, extra
90ml Australian thickened cream
60g Australian unsalted butter, extra, melted
70g white chocolate, chopped
½ teaspoon salt, extra
Handy Tips
The sauce will harden as it cools. To make it pourable again, heat it for 20 seconds in a microwave oven and then stir.
Method
- Heat the oil in a medium saucepan to 180°C.
- To make the churro dough, combine the water, butter and sugar in a saucepan and bring to a boil. Stir in flour, salt and orange rind and mix for 2 minutes or until the dough comes away from the side of the pan. Remove from the heat and cool for 3 minutes before beating in the eggs one at a time. Continue beating until the dough is smooth.
- Spoon the dough into a piping bag fitted with a medium star nozzle. Pipe 10cm strips directly into the hot oil, using scissors to cut the dough. Fry for 5 minutes, frequently turning, or until golden. Drain on paper towel.
- On a plate, combine an extra 50g sugar with the garam masala and extra orange rind and toss the warm churros in the mixture. Set churros aside.
- To make the sauce, melt the remaining extra sugar in a small saucepan. As soon as all the sugar is melted and a golden colour develops, remove pan from heat and carefully stir in cream and extra butter. Stir over a low heat until smooth. Add white chocolate and extra salt and then stir until smooth. Serve churros with the warm sauce.
