SPARKLY STRAWBERRY CHURROS

Sparkly Strawberry Churros image

A churro is a long, skinny donut from Spanish, Mexican and Portuguese cuisines. I love them for their crispy, crunchy texture on the outside and chewy, dense texture on the inside. They are typically covered in cinnamon-sugar, but this version gets a coating of strawberry sugar so that they're pink and fruity.

Provided by Molly Yeh

Categories dessert

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 quarts neutral oil
2/3 cup (147 grams) granulated sugar
One 1-ounce/28-gram bag freeze-dried sliced strawberries
1 vanilla bean, split and seeded (bean reserved)
3 tablespoons fine hot pink sanding sugar
2 tablespoons (29 grams) unsalted butter, at room temperature
2 tablespoons (30 grams) unrefined coconut oil, at room temperature
1/2 teaspoon kosher salt
1 cup (142 grams) all-purpose flour
1 large egg, at room temperature

Steps:

Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside.
In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside.
In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined.
Add the dough to a pastry bag fitted with a large closed-star tip.
Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.