Peanut Butter Churros
Churros are all the rage right now, but they’ve been a favorite of mine for quite some time. I was so excited to finally cross ‘make churros from scratch’ off my bucket list. Surprisingly, it’s easier than I would have thought and fewer ingredients than I would have expected as well. Churro shops and food trucks are popping up all over the place and for good reason. You can customize your flavors and dipping choices – then enjoy the hot delicious treat nearly right out of the fryer. If you can’t make it to a shop or truck you’ll be happy to know they are just as easy to make right at home! Give these peanut butter churros version a try – they are delicious!
- Yield:8-10 small churros
- Prep Time:5 minutes
- Cook Time:15 minutes
- Total Time:20 minutes
1 c. water
1 1/2 tbsp. sugar
1/2 tsp. salt
2 tbsp. vegetable oil + enough for frying
1 c. all-purpose flour
Cinnamon Sugar Topping
1 c. sugar
2 tbsp. ground cinnamon
In a small saucepan, combine water, sugar, salt, and oil. Bring to boil and remove from heat.
Stir in flour and Peanut Butter & Co. Peanut Powder – Vanilla until fully incorporated
In a shallow bowl or plate, mix together cinnamon & sugar for coating.
Fill a medium-sized saucepan with 2” of vegetable oil. Heat oil to 350 degrees.
Fill a pastry bag fitted with a star tip with half the churro batter. Pipe 5-6” strips of dough onto parchment paper or a non-stick mat. Peanut butter churros oil
Once the oil is heated, scoop the dough with a metal spatula and add to oil when it’s hot. Fry approx. 2-4 minutes or until light golden brown around the edges, flip if needed to brown both sides.
Remove with slotted spatula or spoon. Place on paper towels to drain then transfer to the cinnamon sugar mix. Roll to coat.
Microwave Peanut Butter & Co. Milk Chocolatey Hazelnut Spread for 10-20 seconds until melted. Dip & enjoy!