CHURRONS INSPIRED BY BROAD CITY

For the Anise Buttercream

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

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.

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

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

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

For the Cinnamon Orange Churros

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

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

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

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

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.

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

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

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

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.

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

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

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