Churro Sundae Base
This churro variation creates a thicker and sturdier churro designed to hold a generous scoop of ice cream, whipped cream, and all your favorite sundae toppings.
Equipment
- 1 Medium saucepan
- 1 Whisk
- 1 Wooden Spoon or Spatula
- 1 Large pastry bag fitted with a large star tip
- 1 Deep fryer or large pot
- 1 Tongs or slotted spoon
- 1 Paper towel-lined plate
- 1 Shallow dish for cinnamon-sugar mixture
- 1 Baking sheet (optional)
Ingredients
- 1 Cup Water
- 1/4 Cup Unsalted butter, cut into pieces
- 2 Tbsp Granulated sugar
- 1/4 Tsp Salt
- 1 1/4 Cup All-purpose flour
- 2 Large Eggs
- Vegetable or canola oil, for frying
- 1/2 Cup Granulated sugar, for coating
- 1 Tsp Ground cinnamon, for coating
Instructions
- Make the Dough: In a saucepan, heat water, butter, sugar, and salt over medium heat. Bring to a boil, stirring constantly.
- Add Flour: Reduce heat to low. Immediately add flour and stir vigorously until the dough pulls away from the sides and forms a ball. Continue to cook over low heat for 1-2 minutes, stirring constantly, to slightly dry out the dough.
- Incorporate Eggs: Remove pan from heat. Transfer dough to a large bowl. Beat in the eggs one at a time until fully incorporated.
- Heat Oil: Fill a deep fryer or large pot with 2 inches of oil. Heat to 360°F (180°C). Use a candy thermometer for accuracy.
- Pipe and Fry: Transfer dough to the pastry bag. Pipe thicker ropes of dough (about 1-inch wide) directly into the hot oil, forming 3-4 inch lengths. Fry in batches until deep golden brown, flipping once.
- Drain and Coat: Remove churros with tongs or a slotted spoon and drain on paper towels. Immediately roll in the cinnamon-sugar mixture.
- Optional Shaping: To create a bowl-like shape, gently form slightly warm churros over an oven-safe bowl to cool.
Notes
Serving Suggestions: Let cool slightly. Top each churro with a scoop of ice cream, whipped cream, chocolate sauce, sprinkles, chopped nuts, and a cherry for a classic sundae experience.
Storage Guidance: Best enjoyed immediately. Churro bases can be stored unfrosted in an airtight container at room temperature for a day.
Recipe Notes:
- Dough Consistency: The dough will be thicker than the traditional churro recipe.
- Extra Eggs: The additional egg helps create a sturdier structure.
- Frying Time: Increase frying time slightly due to the thicker size.
- Don't Overcrowd: Fry in batches to prevent churros from sticking and to maintain oil temperature.