Recipe and photo courtesy of California Milk Advisory Board
Makes 4 servings
The Churro Bowl:
4 T. unsalted Real California butter
1 c. water
¾ t. salt
1 t. pure vanilla extract
1 c. all purpose flour
¼ t. cinnamon
3 large eggs
Vegetable oil, for frying
Cinnamon Sugar and Mexican Hot Fudge (recipes below)
Add butter, water, salt, and vanilla to a medium saucepan over medium heat and bring to a simmer. Stir until butter is melted. Once butter is melted and water is boiling, quickly stir in the flour and cinnamon. Turn to medium heat and stir for about 3 minutes, until the dough comes together and looks smooth. Remove from heat until dough is cool, about 5 minutes.
Transfer dough to a bowl of a standing mixer outfitted with a paddle. Turn mixer on and add the eggs, one at a time. The dough should look smooth after the last egg is added.
Add dough to a large pastry bag with a large star tip. Spray a 12 cup muffin tin with nonstick spray. Pipe the batter in a spiral around the muffin tins to create a bowl. Place in freezer for at least 4 hours to freeze.
Heat 3 inches of oil in a high sided skillet to 375 degrees. Carefully remove the bowls one at a time from the muffin tin using an offset spatula or a paring knife. Fry 4 minutes with the open part of the bowl facing up and then flipping son there is a floating dome for an additional 2 minutes.
Remove to a paper towel lined sheet tray and gently roll hot churro bowls in cinnamon sugar and sprinkle additional if desired. Continue with remaining bowls.
The Cinnamon Sugar:
⅓ c. mixed with 1 T. cinnamon
The Mexican Hot Fudge:
8 oz. semisweet chocolate, chopped
½ c. Real California heavy cream
2 T. Real California butter
2 T. drip coffee
½ t. ground cinnamon
1 t. pure vanilla extract
1½ qts. vanilla bean Real California ice cream, for serving
To assemble: Add a big scoop of vanilla bean ice cream to the churro bowl and drizzle with hot fudge.