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CHURRONS INSPIRED BY BROAD CITY

cook:

2 h 20 min

Picture for Churrons inspired by Broad City

1,106,972 views  Not a fan of macarons? Churros not really your thing? Well, then may we suggest a churron – the best of both macarons and churros combined!

4 servings

US

original

metric

INGREDIENTS

For the Anise Buttercream

For the Anise Buttercream

unsalted butter, cubed + room temperature

225 g unsalted butter, cubed + room temperature

powdered sugar, sifted

450 g powdered sugar, sifted

anise extract

1 ½ tsp anise extract

kosher salt

¼ tsp kosher salt

For the Cinnamon Orange Churros

For the Cinnamon Orange Churros

whole milk

120 g whole milk

water

120 g water

unsalted butter, cubed

120 g unsalted butter, cubed

kosher salt

½ tsp kosher salt

bread flour

120 g bread flour

eggs, beaten

240 g eggs, beaten

ground cinnamon

½ tsp ground cinnamon

Zest of  medium orange

1 Zest of medium orange

Edible colors (of choice)

spray Edible colors (of choice)

Anise Buttercream (see recipe above)

Anise Buttercream (see recipe above)

DIRECTIONS

1.

For the Anise Buttercream

1.

Add the butter to the bowl of a stand mixer. Using the paddle attachment, beat the butter until smooth, about 30 seconds.

unsalted butter, cubed + room temperature

225 g unsalted butter, cubed + room temperature

2.

Turn off the mixer and add about ¼ of the sugar. Turn the mixer to low and mix until the sugar is incorporated. Repeat with the remaining sugar, adding about ¼ of the sugar will each addition.

powdered sugar, sifted

450 g powdered sugar, sifted

3.

Once all the sugar is incorporated, add the anise extract and salt. Mix until well incorporated.

anise extract

1 ½ tsp anise extract

kosher salt

¼ tsp kosher salt

4.

Transfer the buttercream to a piping bag fitted with a round pastry tip.

5.

Reserve at room temperature (for up to 4 hours) until ready to use.

6.

For the Cinnamon Orange Churros

1.

Combine the milk, water, butter, and salt in a medium pot.

whole milk

120 g whole milk

water

120 g water

unsalted butter, cubed

120 g unsalted butter, cubed

kosher salt

½ tsp kosher salt

2.

Bring the mixture to a boil. Make sure the mixture doesn’t boil for too long or it will lose too much water.

3.

Take the pot off the heat and add the flour. Stir well to combine using a heat-proof spatula.

bread flour

120 g bread flour

4.

Return the pot to the heat and cook, while stirring constantly, until a noticeable fond develops on the bottom of the pan.

5.

Transfer the choux batter to the bowl of a stand mixer. Using a paddle attachment, mix the dough and gradually add the eggs until the batter reaches the correct consistency. It should be sticky but still firm enough to hold its shape when piped. See the video for more tips.

eggs, beaten

240 g eggs, beaten

6.

Once the dough is at the proper consistency, fold in the cinnamon and orange zest using the paddle attachment. Stir until just combined.

ground cinnamon

½ tsp ground cinnamon

Zest of  medium orange

1 Zest of medium orange

7.

Transfer the dough to a pastry bag fitted with a large star pastry trip.

8.

Preheat the oven to 375 °F with convection fan on.

9.

Pipe 6-inch long churrons onto a parchment-lined baking sheet. Allow the churrons to form a skin for 15 minutes at room temperature before baking.

10.

Bake the churrons until puffed, golden brown, and cooked through, about 35-45 minutes.

11.

Allow the baked churrons to cool completely, then spray them with the edible color spray(s) of choice.

Edible colors (of choice)

spray Edible colors (of choice)

12.

Slice the churrons in half lengthwise, then pipe the Ansie Buttercream into the churrons and serve immediately.

Anise Buttercream (see recipe above)

Anise Buttercream (see recipe above)

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