Churros with Peanut Butter Caramel Sauce

by Najla Shamiri & Ghofran Alromaihi

No. Of Serving 4
Dessert /Snacks
0

The video shows the quality of Goody Professional canola oil in frying pastry. Its burning point is high, it does not have a fishy smell and it gives an amazing golden colour and a crispy texture. It also gives an idea of how to make a delicious creamy peanut caramel sauce that goes well with many dessert items.

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Ingredients 7
Instructions

Order's

Butter 100 g 100 g
salt 0.1 g 0.1 g
All purpose flour 150 g 150 g
Eggs, lightly beaten 3 3
Goody Canola Oil for frying
Cinnamon powder 50 g 50 g
Caster sugar 50 g 50 g
Canola Oil

1x15.88 KG

250 SAR

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Peanut butter sauce

Packed brown sugar 210 g 210 g
Light corn syrup 175 g 175 g
Butter 55 g 55 g
Salt 0.1 g 0.1 g
Peanut butter 240 g 240 g
Evaporated milk 122.5 g 122.5 g
Salted peanuts, optional
Hershey Chocolate chips 100 g 100 g
Fresh strawberry 100 g 100 g
Creamy Peanut Butter

12x1 KG

265 SAR

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Ready for cooking? Follow the below instructions in the order specified. These instructions are well crafted by our own chefs in order to make the cooking process enjoyable and satisfying. So let’s get started but before that don’t forget to keep all ingredients handy as listed.

Put 250 ml water, butter, salt in a heavy based sauce pan over medium high heat and bring to a boil. Pour in flour and beat with a wooden spoon until flour is completely mixed and dough forms a ball.
Cool down, then add the beaten eggs, a little at a time. Beat well until combined.
Spoon mix into a churro piping bag with large fluted nozzle.
Heat Goody canola oil (4-5 cm deep) until very hot (180 c degrees)
Reduce heat then pipe 10 cm strips directly into the oil. Deep fry for a min, turn once until golden.
Remove and drain on paper towel and dust with sugar and cinnamon while still warm
Serve with warm Peanut sauce.

Special Notes:

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