Churros w/CBD Infused Vanilla Caramel Sauce
Yeah, you read that right.
It's the PERFECT treat for Cinco de Mayo...and since the rona is around, and we got time...why not experiment!
These are something out of a dream, I mean-soft pillowy dough fried to perfection, coated in cinnamon sugar and then dipped in a CBD infused VANILLA CARAMEL SAUCE.....yaaaasssss
You know you want to
We're talking to you.
Recipe adapted by THC Hemp Connoisseur
1 cup water
3 oz butter
1 Tablespoon sugar
1/2 teaspoon orange zest
1/4 teaspoon salt
1/2 teaspoon cinnamon
4.5 oz all purpose flour, sifted
Bowl of cinnamon sugar
Directions: In a medium sauce pot with a wide bottom, combine the water, butter, sugar, salt orange zest and cinnamon. Bring to a simmer over a medium heat, whisking to combine. Using a rubber spatula, work the sifted flour into the water/butter mixture. Stir the mixture until a paste forms, then, lowering the heat, work the dough back and forth in the pan for a minute or two and cook the mixture, allowing some of the moisture to escape (which will help when it comes time to fry!). Take the warm mixture and put into the bowl of a small stand mixer, fitted with the paddle attachment, and beat the mixture for a few minutes, giving the dough a chance to cool. Add the eggs one at a time, and place into a piping bag fitted with a star tip. Chill for at least four hours and no more than two days.
In a pot or in a table top fryer, take a large volume of oil and heat it to 350° F. Take your chilled churro batter and with your dominant hand, begin to pipe the batter into the hot oil. With your other hand, using a pair of scissors, separate the churros at your desired length. For dipping I like them about two inches. After about 5-7 minutes, the dough should be puffed and crispy. Pull them out of the oil and immediately toss into cinnamon and sugar so that they are fully coated.
Salted Caramel Ingredients:
1/2 cup sugar
1 oz. butter
1/4 cup heavy cream
Sugar & Kush Vanilla Tincture 1 ML (33.33mg CBD)
Directions: In a small sauce pot, place the sugar in the bottom of the pan and cook over medium low heat, slowly caramelizing the sugar until it is golden and full of lumps. If you like it darker then feel free to live dangerously. When the sugar reaches your desired color, add the butter, waiting for it to fully melt before stirring in the cream. Pour the caramel through a strainer into heat proof bowl. Let cool to between 90-100° F then whisk in Sugar & Kush Vanilla tincture 1 ML and enjoy!!
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