Mini Cinnamon Churros (Mexican Breadsticks) with Trio Dipping Sauces

INGREDIENTS:

For the churros
  • 1 cup all-purpose flour
  • ½ tsp. cinnamon powder
  • 1 cup water
  • 2 tbsp. granulated sugar
  • ¼ tsp. salt
  • 2 tbsps. vegetable oil
  • 2 tsps. butter
  • 1 tsp. vanilla extract (optional)
  • 2 large eggs
  • 1 L cooking oil, for deep frying
For the dusting
  • 1 cup granulated sugar
  • 1 tbsp. cinnamon powder
For the butterscotch sauce
  • 150 mL condensed milk
  • 120 mL all purpose cream
  • 4 tbsps. brown sugar
  • 4 tbsps. butter
  • 1 tsp. salt
  • 1 tsp. vanilla extract (optional)
For the spicy chocolate sauce
  • 150 mL condensed milk
  • 120 mL all purpose cream
  • 4 tbsps. cocoa powder
  • 2 tbsps. brown sugar
  • ½ tsp. cayenne powder
  • ¼ tsp. salt
  • 3 tbsps. butter
For the mango-orange sauce
  • 2 pcs. large ripe mangoes
  • 1 pc. orange
  • 1 tsp. orange zest
  • 2 tbsps. butter
  • 2 tbsps. granulated sugar
PROCEDURE:

 For the churros
  1. Sift the flour and cinnamon powder in a bowl. Mix and set aside.
  2. In a small saucepan over medium heat, combine water, granulated sugar, salt, vegetable oil and butter. Bring to a boil and stir until sugar and salt are dissolved.
  3. Remove the saucepan from heat and then add the flour mixture all at once. Briskly beat with a wooden spoon to combine and remove the lumps. Continue mixing for about 1-2 minutes until it forms into a ball. The dough should be as firm as it could pull together in the middle of the pan. If it appears too loose or shaggy, add a little more flour.
  4. Mix in the vanilla extract (optional). Cover with plastic wrap and allow to cool a bit for 5 minutes.
  5. Add the eggs one at a time, beating well after each addition to thoroughly combine. Once all the eggs are added, the mixture should smoothen out.
  6. Spoon the churro dough into a pastry bag fitted with a medium-sized star tip. Keep the bag airtight and check if the dough will pipe well.
  7. Put enough oil to a deep skillet or saucepan to reach a depth of at least two inches. Heat to 350ºF (175ºC) over medium heat. Maintain the temperature by occasionally checking it using a candy thermometer.
  8. While heating up the oil, prepare the workstations. Line a plate with several layers of paper towel and prepare the dusting by mixing the sugar and cinnamon powder on a separate plate.
  9. Once the oil reached the required temperature, hold the piping bag in a vertical position with the tip five inches above the pan and begin squeezing so that the churro dough comes out like a long dangling line. When the dough strip is about four inches long, snip it to the mouth of the piping tip with greased scissors and carefully drop the churro in oil. Do it cautiously as the oil may splatter on to your hand. You may dip the scissors in oil to straighten the churro if begin to curve.
  10. Work on several batches with four to six 4-inch strips per batch. Do not overcrowd the pan as the temperature may lower down.
  11. Fry for 2-3 minutes each batch, occasionally turning the sides until the churros are golden brown and crispy.
  12. Remove the cooked churros from the pan and transfer on a plate lined with paper towel to drain the oil. Quickly move them to the cinnamon-sugar mixture and gently toss until thoroughly coated. Repeat from step 9 until all the dough is used up.
  13. Serve the churros with the prepared dipping sauces. Enjoy!
For the butterscotch sauce
  1. In a saucepan, melt the butter over low to medium heat.
  2. Add the sugar, salt, all purpose cream and condensed milk. Stir the mixture until well-blended. Bring to a boil.
  3. Set the heat to simmer, scraping the sides and bottom of the pan to avoid the sugar from sticking. Cook for around 10 minutes or until the sauce begins to thicken.
  4. Remove from heat and stir in the vanilla extract (optional). Adjust the salt if necessary. Transfer into a container and allow to cool at room temperature.
For the spicy chocolate sauce
  1. In a saucepan, combine the all purpose cream and condensed milk. Bring to a low simmer.
  2. Stir in the cocoa powder, sugar and salt. Mix until well blended.
  3. Remove from heat and stir in the butter and cayenne powder. Transfer into a container and best served while warm.
For the mango-orange sauce
  1. Remove the peelings and seed of the mangoes and cut into small cubes. Peel the oranges and remove the cavities and seeds, leaving only the pulps.
  2. Place the sliced mangoes and orange pulp in a blender or food processor. Pulse the processor to puree the fruits until smooth. Pour the liquid in a sieve to filter the puree.
  3. In a saucepan, melt the butter over low heat. Add the mango-orange puree and sugar. Allow to simmer over medium heat, scraping the sides and bottom of the pan. Continue to cook for 5 to 10 minutes until the sauce begins to thicken.
  4. Add the orange zest and cook for another 5 minutes.
  5. Transfer in a container and serve at room temperature or chilled.
TIPS FROM ENZ:
  1. Consume the churros immediately as it is best eaten while fresh and crispy.
  2. Add some water or evaporated milk on chocolate sauce if it begins to become very thick. You can use any type of chili powder and adjust the amount according to your desired spiciness.