Pretzel Churro Recipe | Yummly
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Pretzel Churro

KITCHENAID
16Ingredients
100Minutes
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Ingredients

US|METRIC
8 SERVINGS
  • 3/4 cup warm water (110 - 115°F)
  • 1 1/2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1 1/8 teaspoons active dry yeast (1/2 packet)
  • 2 1/4 cups all purpose flour
  • 2 tablespoons unsalted butter (melted)
  • 2 teaspoons ground cinnamon
  • 1/4 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 10 cups water
  • 2/3 cup baking soda
  • 28 grams egg yolk (beaten)
  • 1 tablespoon water
  • 1/2 cup heavy cream
  • 1 Mexican style chocolate (disk, 90 g, such as Ibarra, chopped)
  • 1/8 teaspoon ground cinnamon
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    Directions

    1. Combine warm water, sugar and salt in bowl of KitchenAid® Artisan Mini Stand Mixer then sprinkle with yeast. Let stand 5 minutes or until mixture begins to foam. Add flour, butter and 2 teaspoons cinnamon. Attach bowl and Dough Hook to mixer. Turn to Speed 2 and mix until well combined. Turn to Speed 4 and knead 4 to 5 minutes or until dough is smooth and pulls away from side of bowl; remove dough from bowl. Clean mixer bowl then coat it well with vegetable oil. Return dough to bowl, cover with plastic wrap and let rise in warm place about 1 hour or until doubled in size.
    2. Preheat convection oven to 400°F (or 425°F for standard oven). Line baking sheet with parchment paper and lightly brush with vegetable oil.
    3. Bring 10 cups of water and baking soda to a boil in 8-quart saucepan or roasting pan.
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