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Mini Mexican Porra Churros

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Level: Easy

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Description

Commemorate Cinco de Mayo or Fiesta de San Fermín with these hypnotic sweet and savory South East Spain style porra churros.

Ingredients

  • FOR THE DIPPING SAUCE:
  • 7 ounces, fluid Sweet Condensed Milk
  • ½ cups Coconut Milk
  • FOR THE CHURROS:
  • 1-¼ cup Whole Milk
  • 4 Tablespoons Unsalted Butter
  • 2 Tablespoons Sugar
  • ½ teaspoons Vanilla Extract
  • ¼ teaspoons Salt
  • 1-¼ cup All-purpose Flour
  • 3 whole Eggs
  • 4 cups Vegetable Oil, For Frying
  • FOR THE COATING:
  • ½ cups Brown Sugar
  • 2 Tablespoons Ground Cinnamon
  • 2 Tablespoons Granulated Sugar

Preparation

Pour the condensed milk into a medium saucepan and cook over medium-high heat, stirring constantly until it turns a caramel color (about 10 minutes). Slowly add the coconut milk and whisk until smooth (about 5 minutes longer). Remove from heat and put the lid on to keep warm for use as the dipping sauce.

In another saucepan, combine the whole milk, butter, sugar, vanilla extract and salt. Bring to a boil over medium-high heat, stirring constantly, just until the butter melts and the sugar dissolves. Reduce the heat to medium-low and add the flour 1/4 cup at a time, stirring with a spatula until the mixture gathers into a glossy ball (about 1 minute). Transfer to the bowl of a stand mixer and let cool for 5 minutes. Beat in the eggs one at a time at medium-low speed until combined well.

Transfer the batter into a piping bag fitted with a 1/2-inch star tip.

Fill a large, heavy saucepan with 2 to 3 inches of vegetable oil, and warm the oil over medium heat.

Meanwhile, line a large plate with paper towels for draining the fried churros.

Get the topping ready by mixing together the brown sugar, ground cinnamon and granulated sugar, and spread it on a baking sheet that you’ve lined with parchment paper. Set aside.

Test the oil by squeezing in a drop of batter. If it browns quickly, then the oil is ready. If you have a thermometer, check to see that it registers 350 F.

Working in batches of four churros at a time, squeeze your desired lengths of the dough into the hot oil. Since I didn’t have the right tip, I tried squeezing both 6-inch and a much shorter (2-inch) length of dough and it turned out well. Use a knife or kitchen scissors to cut the segments of batter off from the tip of the piping bag. When the churros become dark golden brown on one side, turn them over to fry the other side (about 1-2 minutes per side). Remove the churros from the oil when they are done, and set them on the paper towels to blot away excess oil only briefly. Roll the churros in the cinnamon-sugar mixture and serve hot with the condensed milk dipping sauce on the side.

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