Red Velvet Churros
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Red Velvet Churros
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| Servings |
| 20churros |
| Cook Time |
| 15minutes |
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Ingredients
- 1/4cup White Sugar
- 2cups water
- 40g Unsalted
- 1cup Plain Flour
- 1cup Red Velvet Cake Mix
- 2 Eggs
- Canola Oilused for frying
- Cinnamon Sugar
Cream Cheese Filling
- 250g Cream Cheese
- 1/2cup Icing Sugar
- 1tsp Vanilla Essence
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