Churros with Grand Marnier Dip
Churros with Grand Marnier Dip
Ingredients
For the Churro Dough
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1/4 teaspoon salt
- 1 vanilla bean, seeds scraped
- 1 cup all-purpose flour
- 3 large eggs
For Frying
- 4 cups vegetable oil, for deep frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon flaked sea salt, optional, for topping
For the Grand Marnier Dip
- 1/2 cup whole milk
- 1 cup dulce de leche
- 2 tablespoons Grand Marnier orange liqueur
Instructions
- 1
In a medium saucepan, combine the water, cubed unsalted butter, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the butter is fully melted.
⏱️ 5 min
- 2
Once boiling, remove the saucepan from the heat. Stir in the scraped vanilla bean seeds.
⏱️ 1 min
- 3
Add all of the all-purpose flour to the hot liquid at once. Stir vigorously with a wooden spoon or heat-resistant spatula until the mixture forms a cohesive, smooth dough that pulls away from the sides of the pan. This is your choux pastry base.
⏱️ 3 min
- 4
Transfer the dough to a large mixing bowl and let it cool for about 5 minutes. This prevents the eggs from cooking when added.
⏱️ 5 min
- 5
Add the large eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough may look separated at first, but continue to mix until it becomes smooth, glossy, and uniform.
⏱️ 5 min
- 6
Transfer the churro dough into a piping bag fitted with a large star-shaped nozzle (such as an Ateco 826 or 827).
⏱️ 2 min
- 7
Cut several small squares (about 3x3 inches) of parchment paper. Pipe the churro dough onto these squares in decorative spiral or rose shapes, about 3-4 inches in diameter.
⏱️ 5 min
- 8
In a deep pan, Dutch oven, or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 9
Carefully lower the piped churro shapes, still on their parchment paper squares, into the hot oil. Fry in batches, ensuring not to overcrowd the pan. The parchment paper will typically detach from the churro after a minute or two; remove it with tongs.
⏱️ 15 min•🌡️ 350 - 10
Fry the churros for 3-4 minutes per side, or until they are beautifully golden brown and crispy. Use tongs or a slotted spoon to turn them as needed.
⏱️ 4 min•🌡️ 350
- 11
Once cooked, remove the churros from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min
- 12
In a shallow tray or dish, combine the granulated sugar and ground cinnamon for the coating. Mix well.
⏱️ 1 min
- 13
While the churros are still warm, toss them generously in the cinnamon sugar mixture until evenly coated. Sprinkle with flaked sea salt, if desired.
⏱️ 3 min
- 14
For the Grand Marnier Dip, combine the whole milk, dulce de leche, and Grand Marnier orange liqueur in a mixing bowl. Whisk until smooth, creamy, and well combined.
⏱️ 3 min
- 15
Pour the prepared dip into a small serving bowl.
⏱️ 1 min
- 16
Arrange the cinnamon sugar-coated churros on a serving platter alongside the Grand Marnier dip. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Churros with Grand Marnier Dip
Ingredients
For the Churro Dough
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 1/4 teaspoon salt
- 1 vanilla bean, seeds scraped
- 1 cup all-purpose flour
- 3 large eggs
For Frying
- 4 cups vegetable oil, for deep frying
For the Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon flaked sea salt, optional, for topping
For the Grand Marnier Dip
- 1/2 cup whole milk
- 1 cup dulce de leche
- 2 tablespoons Grand Marnier orange liqueur
Instructions
- 1
In a medium saucepan, combine the water, cubed unsalted butter, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to ensure the butter is fully melted.
⏱️ 5 min - 2
Once boiling, remove the saucepan from the heat. Stir in the scraped vanilla bean seeds.
⏱️ 1 min - 3
Add all of the all-purpose flour to the hot liquid at once. Stir vigorously with a wooden spoon or heat-resistant spatula until the mixture forms a cohesive, smooth dough that pulls away from the sides of the pan. This is your choux pastry base.
⏱️ 3 min - 4
Transfer the dough to a large mixing bowl and let it cool for about 5 minutes. This prevents the eggs from cooking when added.
⏱️ 5 min - 5
Add the large eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough may look separated at first, but continue to mix until it becomes smooth, glossy, and uniform.
⏱️ 5 min - 6
Transfer the churro dough into a piping bag fitted with a large star-shaped nozzle (such as an Ateco 826 or 827).
⏱️ 2 min - 7
Cut several small squares (about 3x3 inches) of parchment paper. Pipe the churro dough onto these squares in decorative spiral or rose shapes, about 3-4 inches in diameter.
⏱️ 5 min - 8
In a deep pan, Dutch oven, or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 9
Carefully lower the piped churro shapes, still on their parchment paper squares, into the hot oil. Fry in batches, ensuring not to overcrowd the pan. The parchment paper will typically detach from the churro after a minute or two; remove it with tongs.
⏱️ 15 min•🌡️ 350 - 10
Fry the churros for 3-4 minutes per side, or until they are beautifully golden brown and crispy. Use tongs or a slotted spoon to turn them as needed.
⏱️ 4 min•🌡️ 350 - 11
Once cooked, remove the churros from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 2 min - 12
In a shallow tray or dish, combine the granulated sugar and ground cinnamon for the coating. Mix well.
⏱️ 1 min - 13
While the churros are still warm, toss them generously in the cinnamon sugar mixture until evenly coated. Sprinkle with flaked sea salt, if desired.
⏱️ 3 min - 14
For the Grand Marnier Dip, combine the whole milk, dulce de leche, and Grand Marnier orange liqueur in a mixing bowl. Whisk until smooth, creamy, and well combined.
⏱️ 3 min - 15
Pour the prepared dip into a small serving bowl.
⏱️ 1 min - 16
Arrange the cinnamon sugar-coated churros on a serving platter alongside the Grand Marnier dip. Serve immediately and enjoy!
⏱️ 1 min