when you select any items page will be refresh and focus will be move out of the page cinnamon coconut sugar heavy cream powder raspberry recipe. dessert salt whole milk powder

Classic Sweet Churros for Mother’s Day (with Coconut Palm Sugar)

3 min read time May 05, 2023

Description

Description

Mother’s Day - a time to show how special Mom is and how much she means to us.

And what better way than to make them an absolutely delicious dessert?

A great sweet treat that is sure to please are churros – they are crispy on the outside and soft on the inside.

Coated with a classic sugar and cinnamon coating or raspberry and palm sugar, then dipped in chocolate or sweetened condensed milk, they make for a great dessert or sweet snack. They offer the perfect level of sweetness and chewiness.

Churros are typically coated with granulated sugar but we chose coconut palm sugar because it is not only delicious but it also has a bounty of healthy nutrients.

So, let’s get started. Here’s what you need and how to make these delicious Mother’s Day Churros.

Ingredients:

1 ¼ Cup water
2 tbsp. butter
1 tbsp. granulated sugar
Pinch of extra fine gourmet himalayan salt
1 tsp vanilla extract
1 cup all purpose flour
Oil for frying

For chocolate dipping sauce:

½ cup heavy cream powder
½ cup water
1 tsp organic cinnamon powder (cassia)
Pinch of extra fine gourmet himalayan salt
½ cup bittersweet chocolate chips

For condensed milk dipping sauce:

½ cup whole milk powder
¼ cup water
1 tsp sugar

For cinnamon palm sugar coating:

¼ cup organic coconut palm sugar
1 tsp organic cinnamon powder (cassia)

(mix well and keep aside)

For raspberry palm sugar coating:

1/4 cup organic freeze dried raspberry powder
1 tbsp organic coconut palm sugar

(mix well and keep aside)

Directions:

To make condensed milk:

Add water, milk powder, and sugar to a small saucepan, mix together until it comes to a boil and it thickens.
Transfer the condensed milk to a bowl and it will thicken as it cools.

To make chocolate sauce:

To the same saucepan add water and heavy cream powder, whisk well and cook on medium heat until it comes to a simmer.
Remove from heat and add this cream to the chocolate chips.
Mix well until the chocolate chips are melted, the sauce will be runny but when it cools down it will thicken.
Add cinnamon powder and a pinch of salt, stir to combine.

For the churros:

In a medium saucepan add water, butter, sugar and salt. Place over medium-low heat and bring to a boil.
Remove from heat and stir in vanilla extract.
Add flour and stir until a dough forms, stir until well combined and smooth.
Transfer the dough to a pastry bag fitted with a ½ inch (1 cm) star tip.
In a medium shallow pan heat oil over medium high heat until it reaches 350℉
Pipe about 4 to 5 inch strips of dough into the hot oil.
Fry until golden brown and crisp, for about 4-5 minutes, flipping if necessary and separating the churros in case they stick to one another.
Don’t pipe too many churros at once, work in batches of 4 or 5.
Once the churros are golden brown, remove them from the frying pan and transfer them to a paper towel or parchment paper to drain.
While the churros are still hot, roll them in the cinnamon palm sugar coating or raspberry palm sugar.
Repeat with remaining dough.
Place chocolate sauce and sweetened condensed milk in a serving bowl and serve the churros.
Enjoy!!