Heart-Shaped Churros

Cuisine: Spanish
Course: Desserts, Seasonal
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Prep Time 15 minutes
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Total Time 21 minutes
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4 servings



  • 2 tsp ground cinnamon
  • 3 Tbsp Sugar
  • 1 Cup Water
  • 1/2 Cup granulated sugar
  • 1/2 tsp Salt
  • 1/2 tsp vanilla extract
  • 2 Tbsp Prairie Farms butter
  • 1 Cup all purpose flour
  • 2 Quarts Sunflower or Canola Oil

Chocolate Dipping sauce

  • 100 Grams milk or dark chocolate
  • 1/2 Cup Prairie Farms Heavy Whipping Cream


  • Mix cinnamon and sugar on a large plate and set aside. Line tray with baking paper.
  • Heat water, sugar, salt, vanilla and butter in a saucepan over medium heat. Bring to boil then turn heat off and immediately add all flour.
  • Stir the flour vigorously with a wooden spoon until the dough forms a ball. Set it aside for a few minutes to cool down a little but pipe while stir warm and pliable.
  • Fit a large piping bag with a large closed star tip. Spoon dough into the bag and carefully pipe the hearts on the baking paper.
  • Heat oil in a large, deep pot. If you have a candy thermometer clip it on. The oil is ready when it reaches 190C | 375F.
  • Lower hearts into the oil using a wooden spoon. Do not fry more than 2 at a time as the oil temperature will drop. Flip and fry until golden - about 2-3 minutes on each side.
  • Drain on paper towels then roll in the cinnamon sugar.
  • To make the chocolate sauce, heat cream until just boiling then pour it over the chopped chocolate. Let it stand a couple of minutes then stir until chocolate is melted. Serve the churros plain or dip them in the chocolate sauce.

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