PBfit Churros
Servings
6
Total Time
25 MIN
Calories: 349 |
Protein: 7g |
Carbs: 46g |
Fat: 15g |
Fiber: 2g
Ingredients
1 Tbsp
PBfit Original
- 1 cup water
- 3 Tbsp granulated sugar
- 1/2 tsp salt
- 2 Tbsp vegetable oil
- 1 cup all-purpose flour
- Oil for frying
- Churro Coating:
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 1 Tbsp PBfit
- Peanut Butter Sauce:
- 4 Tbsp PBfit
- 3 Tbsp water
- pinch of salt
- 1 tsp cinnamon
- 1 tsp maple syrup
Directions
- Combine water, granulated sugar, salt, and vegetable oil in a small saucepan over medium heat and bring to a boil. Remove from heat and stir in flour and peanut butter powder until just fully combined and it forms a dough ball.
- Heat enough oil in a small fry pan to fill about 1′′ of the pan to 350-375°F. You can use a largerfry pan (or deep fryer), but it will require more oil. Place churro dough in apastry bag fitted witha star-shaped tip about 1/2′′ in diameter. If you choose a tip that is too big, the inside of the churro will not cook fully. Pipe about 4-5′′ strips of dough into the hot oil a couple at a time, pinching off the dough with your fingers as needed. Fry until golden and drain on paper towels.
- Combine churro-coating ingredients in a plastic bag. Add in cooked churros and gently shake until all churros are fully coated. Alternatively, you can roll churros in the coating on a plate.
- Peanut Butter Dipping Sauce: Combine all ingredients and stir till smooth. Add more or less water as needed to make a smooth dipping sauce.