Sweet Churro Donut Bites (Print Version)
# Ingredients:
→ Donut Batter
01 -
300g plain flour
02 -
75g granulated sugar
03 -
1/2 teaspoon ground cinnamon
04 -
1 teaspoon baking powder
05 -
A pinch of salt
06 -
3 eggs
07 -
320ml milk
08 -
1 teaspoon vanilla essence
09 -
120g butter, melted and cooled
→ Churro Topping
10 -
60g butter, melted
11 -
120g sugar
12 -
2 tablespoons cinnamon spice
→ Chocolate Drizzle
13 -
90g chopped chocolate
14 -
2 tablespoons cream
# Instructions:
01 -
In a large bowl, combine the flour, sugar, cinnamon, baking powder, and salt. In a separate bowl, whisk together the eggs, milk, vanilla, and melted cooled butter until well combined.
02 -
Gradually incorporate the dry ingredients into the bowl of wet ingredients. Stir until the mixture is evenly combined and smooth, with no lumps, resulting in a pourable batter.
03 -
Spoon or pipe the batter into your DIY doughnut tin. Place the tin in a preheated 175°C oven and bake for 20-25 minutes until the donuts are a light golden color. Once done, remove the donuts from the oven and allow them to cool in the tin for about 5 minutes. Then, turn them out onto a wire rack and carefully remove the tin foil.
04 -
As the donuts cool, make the topping. In a small bowl, melt 60g of butter. In another small bowl, mix together the sugar and cinnamon, then set aside.
05 -
Melt the chocolate either in the microwave or over a bain-marie. Once melted, stir in the cream until you achieve a shiny, thick ganache.
06 -
To assemble, brush each cooled donut with the melted butter, then roll it in the cinnamon sugar mixture, ensuring all sides are coated. Finally, dip the top half of each donut in the chocolate ganache, generously coating with chocolate.
# Notes:
01 -
These churro donut bites combine the crispy, cinnamon-sugar coated exterior of a churro with the soft, cake-like interior of a baked donut.
02 -
If you don't have a donut tin, you can create a makeshift one using a muffin tin lined with foil, with a small cylinder in the center to create the hole.