For my first treat made back in Kentucky, I've made a little ode to California, cardamom churros. I also put a delicious little spin on them, and instead of coating them in cinnamon sugar, I did a cardamom sugar coating. I also added a bit of cardamom and vanilla to the dough to give it a deeper flavor, and the result was totally amazing.
I have a massive love of cardamom; it's such an unusual flavor that we never really had growing up. I only discovered it while learning Scandinavian baking, and I promptly fell in love with it. I am a little obsessed with putting it in everything, but it is an absolute win in these churros.
I was surprised to find that these were so easy and fun to make. After testing them, the only downside was that I did smell like a fryer by the end of it.
The dough:
This is such a nice and simple dough. First, you bring the water, oil, sugar, salt,
The addtions :
These are first coated in a mixture of cardamom, cinnamon, and sugar. Then they are drizzled in white chocolate. Both are super simple to make and are the perfect additions to the churros.
The frying:
These are fried in a pot of vegetable oil, so a candy thermometer will come in handy to make sure the oil is the right temperature to cook the dough but not burn it. There isn't an exact time for the frying, just until the churros are fully browned. For me, it was about 1 minute.
Other cardamom recipies:
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Cardamom and White Chocolate Churros
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: About 20 4 inch churros 1x
Ingredients
For the dough:
- 1 cup water
- 2 tbsp vegetable oil
- ½ tea salt
- 2 ½ tbsp sugar
- ¼ tsp ground cardamom
- ¼ tsp cinnamon
- ¼ tsp vanilla extract
- 1 cup all-purpose flour
For the sugar topping:
- ½ cup sugar
- 1 ¼ tsp ground cardamom
- ¼ tsp cinnamon
For the white chocolate topping
- 1 lb white chocolate chips
- ½ cup half and half
Instructions
For the dough:
- Heat the water, oil, salt, sugar, cardamom, cinnamon, and vanilla in a medium pot until it reaches a boil.
- Remove the pot from heat and add the flour, stir the mixture with a wooden spoon until a ball of dough has formed. Let the dough rest while you heat the oil and white chocolate.
- In a large pot heat 2 quarts of oil until it reaches 375 degrees. Using a pastry bag and star tip pipe 3-4 inch strips into the hot oil. Fry until golden brown and place on a paper towel to dry.
- For the white chocolate glaze, in a double boiler heat the chips and the half and half until all chips have melted. Remove from heat and set aside for about 10 minutes.
- In a bowl or small plate mix the sugar and spices together and roll the dried churros in the mixture.
- Once you have covered all the churros in sugar, drizzle the white chocolate over the churros.
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