Categories: Desserts
Ingredients
- 1 cup cane syrup
- 1/2 tsp smoked paprika
- 1/8 tsp ground cinnamon
- 1/8 tsp crushed red pepper
- 1 cup plus 2 tbsp. water
- 1/2 cup cold unsalted butter, cubed
- 1 cup plus 2 tbsp. sugar, divided
- 1/2 tsp kosher salt
- 1 cup flour
- 3 tbsp. plain yellow cornmeal
- 3 large eggs
- Vegetable oil, for frying
Directions
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In a small saucepan, whisk together cane syrup, paprika, cinnamon, and red pepper. Cook over medium-low heat until warm, about 10 minutes. Cover and remove from heat.
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In a large saucepan, bring 1 cup plus 2 tbsp. water, butter, 2 tbsp. sugar, and salt to a boil over medium-high heat. Remove from heat.
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Using a wooden spoon, stir in flour and cornmeal. (Mixture will foam). Return to heat; cook over medium-low heat, stirring constantly, until mixture forms a thick dough and leaves a film on bottom of pan, 1-2 minutes. Spoon dough into a large bowl; let cool for 3 minutes. Add eggs, one at a time, beating with a mixer at medium speed until smooth.
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In a Dutch oven, pour oil to halfway full, and heat over medium-high heat until a deep-fry thermometer registers 350.
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Spoon dough into a pastry bag fitted with a large metal star tip, filling two-thirds full. Holding bag 2-3 inches above oil, carefully pipe about 10 (4-inch) strips of dough at a time into oil, carefully swiping tip with your index finger to trim dough. Fry, turning occasionally, until golden brown, about 3 minutes. Remove with a slotted spoon, and let drain on paper towels. Roll warm churros in remaining 1 cup sugar. Serve with can syrup mixture.