Brown Butter Churro Bites With Wild Blueberry Dipping Sauce

These brown butter churro bites are soft and tender on the inside, perfectly golden and crisp on the outside, and rolled in cinnamon sugar while they’re still warm. They’re served with a wild blueberry dipping sauce that’s sweet, a little tart, and ridiculously good.

By @wellmadebykiley

Original recipe source

Brown Butter Churro Bites With Wild Blueberry Dipping Sauce

Cook time: 45 minutes

Servings: 4

Ingredients

  • 0.5 cup unsalted butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup granulated sugar
  • 1 piece large egg
  • 1 teaspoon vanilla extract
  • 0.5 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup wild blueberries
  • 0.25 cup water
  • 0.25 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Place 1/2 cup (115g) of unsalted butter in a small saucepan and heat over medium heat until melted, then turn the heat to low and continue cooking until the butter turns a golden brown, about 5 minutes.
  3. Remove the browned butter from the heat and let it cool slightly.
  4. In a medium-sized mixing bowl, combine 1 cup (125g) of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
  5. In another bowl, whisk together 1/2 cup (100g) of granulated sugar, 1 large egg, and 1 teaspoon of vanilla extract.
  6. Slowly add the browned butter to the sugar and egg mixture, whisking constantly.
  7. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  8. Transfer the dough to a piping bag fitted with a medium star tip.
  9. Pipe 1-inch strips of dough onto a parchment-lined baking sheet, spaced 1 inch apart.
  10. Bake in the preheated oven for 12-15 minutes, or until they're golden brown and firm to the touch.
  11. While the churro bites are baking, combine 1/2 cup (100g) of granulated sugar and 2 teaspoons of ground cinnamon in a shallow dish.
  12. When the churro bites are done, remove them from the oven and let them cool slightly, then roll them in the cinnamon sugar mixture while still warm.
  13. For the blueberry dipping sauce, heat 1 cup (140g) of wild blueberries, 1/4 cup (60ml) of water, 1/4 cup (50g) of granulated sugar, and 1 tablespoon of lemon juice in a small saucepan over medium heat.
  14. Simmer the blueberry sauce for 10 minutes or until it thickens slightly.
  15. Remove the sauce from heat, allow it to cool slightly, and serve with the churro bites.
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