E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page ‘Shine Sugar Churros Lodge Cast Iron | June 19, 2023 From street trucks to dessert menus, churros are making a mad dash for our hearts. The perfect churro is a balancing act: pillowy and light inside, with a sugar-coated exterior that crisps up in a dutch oven of hot oil. This being Tennessee and all, we took a classic churros recipe and added a bit of moonshine to the mix to celebrate the originality of our American-made, colorful USA Enamel™ collection. There’s some ‘shine in the ganache, but also in the sugar coating the perfectly browned churros. Level Intermediate Prep Time 20 minutes Cook Time 35 minutes Serves 6 Cook it With Our 6 Quart USA Enamel™ Dutch Oven Ingredients 'Shine Sugar ¼ cup sugar 2 teaspoons moonshine 2 teaspoons cinnamon Moonshine Ganache ½ cup heavy cream 2 tablespoons unsalted butter 1 cup semisweet chocolate 1 tablespoon moonshine Churro Dough 2 cups water ¼ cup sugar 1 teaspoon salt 2/3 cup unsalted butter 2 cups all-purpose flour 4 eggs 2 teaspoons vanilla extract Vegetable oil for frying 2 cinnamon sticks Directions To make the ‘shine sugar, combine ¼ cup sugar and 2 teaspoons moonshine in a food processor. Blend until well combined and spread out on a small sheet pan to dry. Once dry, mix in cinnamon. Combine water, sugar, salt, and butter in a large saucepan over medium-high. Bring to a boil, then remove from heat. Add flour to the mixture and stir until a smooth dough forms, then allow the mixture to cool slightly. Beat the eggs and vanilla together, add to the dough, and stir until well combined—this takes a few minutes! Now, add batter to a large piping bag with a large star tip. Heat about 2 inches of vegetable oil in a large dutch oven over medium-high heat. The oil should be between 300 and 325 degrees fahrenheit. Add cinnamon sticks to the oil. Using scissors, pipe 4-inch strips of churro dough into the frying oil. If you can, call in a kitchen helper for this step! Fry in batches, turning occasionally, until golden brown on all sides, about 2-3 minutes. Use a slotted spoon or spider skimmer to remove churros and place onto a paper towel-lined plate between each batch. Coat the churros in ‘shine sugar and cinnamon mixture. For the ganache, heat heavy cream and butter in a small saucepan until it just begins to simmer. Remove from heat, pour over chocolate, and stir together with moonshine—the mixture should look smooth and glossy. Serve churros alongside ganache for dipping. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page ‘Shine Sugar Churros Lodge Cast Iron | June 19, 2023 From street trucks to dessert menus, churros are making a mad dash for our hearts. The perfect churro is a balancing act: pillowy and light inside, with a sugar-coated exterior that crisps up in a dutch oven of hot oil. This being Tennessee and all, we took a classic churros recipe and added a bit of moonshine to the mix to celebrate the originality of our American-made, colorful USA Enamel™ collection. There’s some ‘shine in the ganache, but also in the sugar coating the perfectly browned churros. Level Intermediate Prep Time 20 minutes Cook Time 35 minutes Serves 6 Cook it With Our 6 Quart USA Enamel™ Dutch Oven Ingredients 'Shine Sugar ¼ cup sugar 2 teaspoons moonshine 2 teaspoons cinnamon Moonshine Ganache ½ cup heavy cream 2 tablespoons unsalted butter 1 cup semisweet chocolate 1 tablespoon moonshine Churro Dough 2 cups water ¼ cup sugar 1 teaspoon salt 2/3 cup unsalted butter 2 cups all-purpose flour 4 eggs 2 teaspoons vanilla extract Vegetable oil for frying 2 cinnamon sticks Directions To make the ‘shine sugar, combine ¼ cup sugar and 2 teaspoons moonshine in a food processor. Blend until well combined and spread out on a small sheet pan to dry. Once dry, mix in cinnamon. Combine water, sugar, salt, and butter in a large saucepan over medium-high. Bring to a boil, then remove from heat. Add flour to the mixture and stir until a smooth dough forms, then allow the mixture to cool slightly. Beat the eggs and vanilla together, add to the dough, and stir until well combined—this takes a few minutes! Now, add batter to a large piping bag with a large star tip. Heat about 2 inches of vegetable oil in a large dutch oven over medium-high heat. The oil should be between 300 and 325 degrees fahrenheit. Add cinnamon sticks to the oil. Using scissors, pipe 4-inch strips of churro dough into the frying oil. If you can, call in a kitchen helper for this step! Fry in batches, turning occasionally, until golden brown on all sides, about 2-3 minutes. Use a slotted spoon or spider skimmer to remove churros and place onto a paper towel-lined plate between each batch. Coat the churros in ‘shine sugar and cinnamon mixture. For the ganache, heat heavy cream and butter in a small saucepan until it just begins to simmer. Remove from heat, pour over chocolate, and stir together with moonshine—the mixture should look smooth and glossy. Serve churros alongside ganache for dipping. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like West African Red-Red Beans with Coconut Rice, Avocado, & Sweet Plantain View recipe Smoked Whiskey Wings View recipe Mixed Berry Cobbler View recipe
