Red Velvet Churros (Print Version)
# Ingredients:
01 -
2 cups (480 mL) water
02 -
¼ cup (50 g) granulated sugar
03 -
4 tablespoons unsalted butter
→ Dough
04 -
1 cup (125 g) all-purpose flour
05 -
1 cup (125 g) red velvet cake mix
06 -
2 eggs
07 -
Canola oil, for frying
→ Coating
08 -
½ cup (100 g) sugar
09 -
1 teaspoon ground cinnamon
→ Cream Cheese Filling
10 -
225 g cream cheese, softened
11 -
½ cup (60 g) confectioners sugar
12 -
1 teaspoon vanilla extract
# Instructions:
01 -
In a pot over medium-high heat, bring water, sugar, and butter to a boil.
02 -
Add the flour and red velvet cake mix, stirring vigorously until no streaks remain.
03 -
Remove from heat and add the eggs, stirring until the dough forms a cohesive ball. Transfer dough to a piping bag fitted with a size 9 star tip.
04 -
Pipe 7-10 cm strips of dough onto a baking sheet. Freeze for 30 minutes to set shape.
05 -
Heat canola oil in a pot over medium-high heat. Fry the churros for 3-4 minutes until golden and crisp.
06 -
Remove churros from oil and drain on paper towels.
07 -
Using a straw, poke a hole through the center of each churro to create a cavity for the filling.
08 -
On a plate, combine cinnamon and sugar, mixing until uniform in color.
09 -
Roll each hollowed churro in the cinnamon sugar mixture until fully coated.
10 -
In a medium bowl, blend cream cheese, confectioners' sugar, and vanilla until smooth and creamy.
11 -
Transfer the cream cheese filling to a piping bag with a round tip. Pipe filling into each churro cavity.
12 -
Serve immediately while still warm for best flavor and texture.
# Notes:
01 -
Freeze churros before frying to help maintain their distinctive ridged shape
02 -
Ensure oil temperature reaches 175°C (350°F) for optimal frying results