Kissmet Churros

Ingredients

Churros

• 1 sachet Kissmet 
• ½ cup butter 
• 1 cup water 
• ¼ cup sugar 
• 1 ¼ cup flour 
• 3 eggs 
• A few drops pink or red food coloring 
• Canola oil for frying

Sugar Dip

• 1 cup sugar
• 2 tbsp ground cinnamon 
• 1 tsp cardamom 
• ½ tsp nutmeg 

Caramel Sauce

• 1 cup granulated white sugar 
• 1/2 cup unsalted butter 
• 1/2 cup heavy whipping cream 
• 1/4 tsp sea salt 
• A few drops pink or red food coloring 

directions

1. Muddle down a sachet of Kissmet into a powder. In a medium saucepan, melt the butter, water, Kissmet and sugar together over medium heat. Add the flour to the mixture all at once and continue to mix over the heat for another minute until a dry dough appears. 
2. Set aside to cool for 15 minutes. 
3. Once slightly cooled, add the eggs and beat with a hand mixer. Add a few drops of food coloring and continue to mix with a spatula until the mixture comes together completely.  
4. Place the dough in a pastry bag fitted with a star attachment. Pipe 3-inch hearts onto a clean parchment sheet. Work quickly, the dough will be harder to work with the longer it cools. 
5. Place the hearts in the freezer for one hour. 
6. While they chill, make the caramel sauce. In a medium saucepan over medium heat, slowly melt the sugar while stirring occasionally. The sugar will start to melt and crumble. The crumbles will start to turn golden and eventually melt. Once the sugar is completely melted stop stirring. When it turns amber in color (should read 350 ) remove from the heat and immediately add the butter. Whisk vigorously until melted. Be careful and gentle, the mixture will splatter. Slowly pour in the cream while mixing. Add in the salt and food coloring. Set aside until ready to use. 
7. In a deep fryer or a dutch oven with a thermometer attached, add 2 inches of canola oil and place over medium/high heat until the oil reaches 350/360 degrees. 
8. While the oil comes to temperature, mix the sugar mixture together in a shallow bowl and set aside. 
9. Once the hearts are frozen, peel away from the parchment and gently place into the hot oil. They will sink to the bottom, but once they float, flip them on the opposite side and fry for about 2 minutes, until golden brown. Continue to monitor that the temperature is staying around 350/360 degrees. 
10. Using a spider, remove the churros and let cool and drip on a cooling rack. After about a minute or so, dunk the churros in the sugar mixture on both sides. 
11. Serve with a dip or drizzle of fresh caramel sauce and enjoy.