Churros by Chef Andrew Clarke of Acme Farms + Kitchen
- 6 T butter
- ¼ t salt
- 1 t vanilla extract
- 1 stick cinnamon
- 2 ¼ C water
- 2 ¼ C flour
- 1 egg
- 1 t finely grated orange
- 1 ½ C sugar
- 2 t ground cinnamon
- canola oil, for frying
In a medium saucepan, bring butter, salt, vanilla, cinnamon stick, and water to a boil. Remove from heat, cover, and
let steep for 10 minutes. Remove cinnamon stick, and return to medium heat. Add flour and cook, stirring
constantly, until dough is smooth and glossy, about 5 minutes.
Remove from heat, and transfer dough to a bowl. Add egg and orange zest, stirring vigorously until incorporated.
Allow dough to cool a bit, then scoop it into a pastry bag fitted with a ½” star tip.
Combine sugar and ground cinnamon in a paper shopping bag or large baking dish, and set aside.
Heat at least 2 inches of canola oil in a heavy dutch oven to 400°F. Holding piping bag just above oil, pipe dough in
4–6″ lengths, snipping it off with a pair of scissors. Work in batches so as not to crowd the pan, or the oil will cool
too much and you’ll end up with some soggy churros. Fry the churros until golden, turning often, about 2–2 ½
Transfer churros to paper towels to drain briefly, then shake or roll in cinnamon sugar to coat. Serve immediately,
with chocolate sauce, dulce de leche, or unadorned — they don’t need much.
Pair with a Russian Imperial Stout from Kulshan Brewing Company for a rich, dark chocolate flavor with an aggressive bitterness that complements the sweet and orange flavors of the churros.