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Inspired by smittenkitchen.com
Ingredients
for 18 bombs
- 1 cup water (240 mL)
- 4 tablespoons unsalted butter, 1/2 stick
- ½ cup sugar (100 g), plus 2 tablespoons, divided
- ½ teaspoon salt
- 1 cup all-purpose flour (125 g)
- 3 large eggs
- 1 teaspoon vanilla extract
- 18 milk chocolate truffles
- oil, for frying
Cinnamon Sugar Coating
- ½ cup sugar (100 g)
- 2 tablespoons cinnamon
Special Equipment
- 1 piping bag, with a small closed star tip
Nutrition Info
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- Calories 172
- Fat 9g
- Carbs 19g
- Fiber 0g
- Sugar 12g
- Protein 2g
Estimated values based on one serving size.
Preparation
- In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
- As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
- Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
- Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
- Line a baking sheet with parchment paper.
- Transfer the dough to a piping bag fitted with a closed star tip.
- Pipe 18 1½-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
- Heat the oil in a deep pot until it reaches 350˚F (180˚C).
- Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
- Combine the remaining ½ cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
- Enjoy!
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