Orange Mini Churros with Latin Dipping Sauces
These warm, sugared donuts sticks are so good on their own. The addition of the sauces takes them over the top.
1 cup water
8 tbsp. butter, cut into pieces
1 tbsp. orange zest, finely grated
1 tbsp. orange liqueur
Pinch of salt
1 1⁄2 cups flour
Vegetable oil, for deep frying
Confectioner’s sugar, as needed for dusting
Cayenne-chocolate sauce, as needed
Dulce de leche, as needed
1. In a saucepan, bring water, butter, orange zest, liqueur and salt to a boil. Remove from heat, add flour and stir until smooth; transfer to a bowl.
2. Heat oil to 350° F. Fill a pastry bag fitted with a 1⁄2-in. star tip with churro batter. Pipe out several 2-3-in. long ribbons of dough directly into hot oil. Fry churros until they are golden brown, turning once, if necessary. Drain on paper towel. Dust with confectioner’s sugar. Serve 4-5 hot churros with cayenne-chocolate sauce and dulce de leche.