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Hanukkah Churros Recipe

Yields1 Serving

Recipe for Hanukkah Churros with a Salted Condensed Milk Caramel Sauce by Danielle Renov. It's part of a collection of "Hanukkah Recipes You Need To Try" curated by Liz in Los Angeles, Los Angeles Lifestyle Blogger.

Danielle Renov is a recipe developer, and a food and travel blogger/vblogger. She's currently working on releasing a cookbook.

The ingredients and preparation for this recipe need to be planned ahead of time but the churros will need to be fried fresh (because reheated churros are nasty). All the work is done during the preparation. After the recipe is frozen, it only takes a few steps to fry the churros to be eaten fresh. You will need to put the oil to start heating, light the menorah, and then when everyone is ready for the candle lighting treat, all you have to do is peel your churros off the parchment paper and give ’em a little oil bath!

Hanukkah Churros Recipe featured by top LA lifestyle blogger, Liz in Los Angeles

Chanukah Churros
 2 cups flour
 2 cups water
 1 cup butter
 2 tbsp sugar
 ½ tsp salt
 6 eggs
 2 tsp sugar
 2 tbsp cinnamon
 330 g condensed milk (10.5 oz)
 ½ tsp maldon salt or any coarse salt
Chanukah Churros

Sift flour into a small bowl and set aside.


Crack eggs into a bowl and set aside.


In a medium-sized pot, over medium-high heat, combine water, butter, sugar, and salt. Stir until butter is melted. Bring mixture to boil and immediately remove from heat.


Using a wooden spoon, quickly stir in flour until it comes away from the edges and forms a ball in the center of the pot.


Remove the dough into a stand mixer


On medium-low speed add eggs one at a time waiting until each egg is incorporated before adding the next.


Place dough into piping bags or Ziploc bags


Snip off 1/4 inch of the end and pipe onto a parchment-lined baking sheet in any shape


Place the baking sheet into the freezer for at least 3 hours or overnight


In a small bowl combine cinnamon and sugar. Set aside.


To cook churros, pour canola oil into a medium-sized pot, filled halfway, over medium heat until hot


Fry churros in small batches so they don't overcrowd the pot


Leave the sheet pan in the freezer, and just remove the churros going directly into the pot
(They will not peel off the parchment easily if they are not completely frozen)


Once churros are golden, remove from oil and immediately place in cinnamon sugar mixture
Set aside to cool for one minute and then enjoy!

Alternatively, you can cook the churros right away. You won't be able to shape them but they will look more authentic. Just place dough in the piping bag and squeeze directly into oil using a knife to stop dough from coming out of piping bag when its the length you want.

Fill a small pot halfway with water


Place a medium-sized glass bowl on top and make sure the water is not touching the bottom of the pot

(If it is, just pour a little out)


Remove bowl and turn on the stove to medium-low heat


Pour the condensed milk into the bowl and cover with tinfoil


Once the water begins to steam place the bowl back onto the pot


Leave there to cook for anywhere from 1-2 hours


Every 30 minutes, remove the tinfoil and whisk

you will know it is done when the condensed milk has darkened and looks like…caramel!


Remove from heat and allow to cool for 15 minutes

Stir in salt