Categories: Desserts

Ingredients

• 1 cup cane syrup
• 1/2 tsp smoked paprika
• 1/8 tsp ground cinnamon
• 1/8 tsp crushed red pepper
• 1 cup plus 2 tbsp. water
• 1/2 cup cold unsalted butter, cubed
• 1 cup plus 2 tbsp. sugar, divided
• 1/2 tsp kosher salt
• 1 cup flour
• 3 tbsp. plain yellow cornmeal
• 3 large eggs
• Vegetable oil, for frying

Directions

1. In a small saucepan, whisk together cane syrup, paprika, cinnamon, and red pepper. Cook over medium-low heat until warm, about 10 minutes. Cover and remove from heat.

2. In a large saucepan, bring 1 cup plus 2 tbsp. water, butter, 2 tbsp. sugar, and salt to a boil over medium-high heat. Remove from heat.

3. Using a wooden spoon, stir in flour and cornmeal. (Mixture will foam). Return to heat; cook over medium-low heat, stirring constantly, until mixture forms a thick dough and leaves a film on bottom of pan, 1-2 minutes. Spoon dough into a large bowl; let cool for 3 minutes. Add eggs, one at a time, beating with a mixer at medium speed until smooth.

4. In a Dutch oven, pour oil to halfway full, and heat over medium-high heat until a deep-fry thermometer registers 350.

5. Spoon dough into a pastry bag fitted with a large metal star tip, filling two-thirds full. Holding bag 2-3 inches above oil, carefully pipe about 10 (4-inch) strips of dough at a time into oil, carefully swiping tip with your index finger to trim dough. Fry, turning occasionally, until golden brown, about 3 minutes. Remove with a slotted spoon, and let drain on paper towels. Roll warm churros in remaining 1 cup sugar. Serve with can syrup mixture.

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