Disneyland’s Strawberry Rose Gold Churros | Sounds Yum
Disneyland’s Strawberry Rose Gold Churros
20 mins prepServes 6
Actually, the first time I had a churro was when I was about 13 and my cousins took me to Disneyland. Over the years I ended up trying the rose gold churro and it easily became one of the things I HAD TO get every time I visited Downtown Disney. For this recipe you can certainly tailor your own cinnamon to strawberry to sugar ratio and yes, the gold is all a e s t h e t i c.
1. Mix grounded up freeze dried strawberries, gold sanding sugar and 1/2 tbsp cinnamon in medium container. Set aside.
2. Mix water, butter, cinnamon, salt, sugar, vanilla extract in a medium saucepan over medium heat until a rolling boil starts to form. Reduce heat to low.
3. Mix in flour to form a ball. Remove from heat and let rest for 7 minutes.
4. Add eggs, one at a time, and stir until incorporated.
5. Spoon dough into piping bag fitted with large star tip.
6. Heat oil in medium saucepan/large pot (for longer length churros) over medium-high heat or until temperature reaches between 300-350F.
7. Pipe dough over saucepan of desire length, cut with scissors, and drop into hot oil gently. (Be careful of oil splashes) Repeat until the churros fill saucepan with room to fry.
8. [To make a Mickey (or any other shape) churro, cut a square of parchment paper and pipe the outline on it. You may also print the desired shape and put it underneath the parchment paper as reference as well. Lower the churro with parchment paper into the frying oil with a mesh strainer and safely remove the parchment paper with tongs or the strainer.]
9. Maintain about 330-340F as you add in more churro dough.
10. Fry churros until golden brown. Remove with tongs or mesh strainer.
11. Drain churros on paper towel and toss into sugar mixture soon after- Residual oils will help stick the sugars on to the churro, otherwise it will become too dry to stick.
