John This is a fantastic variation to the standard churro. The dark red velvet colour encased in cinnamon sugar just screams out EAT ME!
The crunchy outer casing of the churro, mixed with the sweet cinnamon sugar is offset by the vanilla cream cheese filling. It doesn’t get any better.
These bite size treats are hard to resist. Go on – I dare you!
| Cook Time | 15 minutes |
| Servings |
churros
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Ingredients
- 1/4 cup White Sugar
- 2 cups water
- 40 g Unsalted
- 1 cup Plain Flour
- 1 cup Red Velvet Cake Mix
- 2 Eggs
- Canola Oil used for frying
- Cinnamon Sugar
Cream Cheese Filling
- 250 g Cream Cheese
- 1/2 cup Icing Sugar
- 1 tsp Vanilla Essence
Ingredients
Cream Cheese Filling
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Instructions
- In a large pot over medium high heat, add water, sugar and butter.
- Stir until butter has melted and sugar dissolved. Bring to boil
- Add plain flour and red velvet cake mix
- Stir quickly with a wooden spoon to mix through and continue stirring until the dough becomes an even red colour all the way through
- Remove from heat and add eggs and again stir quickly to combine until the dough becomes a ball
- Transfer dough to a piping bag with a large open star piping nozzle. Churro size nozzles are typically about size 9-10.
- On a baking tray lined with baking paper, pipe churro strips of about 8cm. Use scissors to cut strip from piping bag. Continue until all the dough has been piped.
- Place baking tray in freezer for 1 hour
- Heat canola oil in a saucepan. Use enough oil to fully cover a churro. Make sure the oil is very hot before frying the churros. The oil should be at least 175°C - 200°C.
- Fry churros for about 3 minutes, depending on the heat of the oil, then remove and place on a plate lined with paper toweling to drain
- With a straw poke a hole through the centre of each churro. Use a jumbo straw.
- Pipe the cream cheese filling into the churro
- roll churro in cinnamon sugar
