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Baked Churros with


Chocolate Dipping Sauce Serves 2


For the churros: ✓ 2 tablespoons granulated sugar ✓ ½ teaspoon ground cinnamon ✓ ½ cup water ✓ 1 tablespoon packed brown sugar ✓ Pinch salt ✓ 3 tablespoons unsalted butter ✓ ½ cup all-purpose fl our ✓ 1 egg ✓ ½ teaspoon vanilla extract


For the sauce: ✓ ¼ cup semisweet chocolate, chopped ✓ ¼ cup heavy cream


Sous Chef: Preheat the oven to 425°F.


Cover a baking sheet with parchment pa- per. In a large, shallow bowl, combine the granulated sugar and the cinnamon; set aside.


Chef de Cuisine: In a medium saucepan, combine the water, brown sugar, salt and butter. Bring the mixture to a boil. Remove from the heat and stir in the fl our. Mix until the dough forms and smooth mass. Allow the pan to cool for a few minutes. Sous Chef: In a small bowl, whisk to- gether the egg and vanilla. Stir the egg mixture into the dough and mix until the dough is smooth. Transfer the dough to a pastry bag with a large star tip. Or, use a study plastic bag with the corner snipped off (the resulting churros won’t have ridges).


Chef de Cuisine: Pipe 4- to 5-inch lengths of dough onto the prepared baking sheet. Bake for 10 to 15 minutes or until the bot- toms are golden. Turn on the broiler and broil for 1 to 3 minutes (watch churros carefully so they don’t burn). Sous Chef: Remove from the oven and roll in cinnamon sugar. Chef de Cuisine: For the chocolate sauce, place the chocolate and heavy cream in a small bowl. Heat in the microwave, stir- ring every 15 seconds, until the chocolate is melted.


Something Sweet


Friends, family, anyone! All your loved ones deserve a sweet treat this time of year. Find your favorite dessert in Prairie Flavors!


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