- 3 cups of water
- 9 Tbsp. unsalted butter, cut into 18 pieces
- ½ Tbsp. granulated sugar
- 1 tsp. kosher salt
- Zest of 3 oranges
- Zest of 3 lemons
- 4 cups of flour, sifted
- 2 medium eggs, whisked
- 1 cup of cinnamon sugar
- 3-5 cups California Olive Ranch Arbequina extra-virgin olive oil
Combine the water, butter, sugar, salt and zests and heat to a full boil. Once butter is melted quickly beat in the flour all at once and continue to cook for another 30 to 40 seconds.
Transfer half of the dough into mixer with the paddle attachment and beat in 1 egg, then do the same with the remaining half dough and egg. The dough is at its best when it forms slow bending peaks.
Heat California Olive Ranch Arbequina extra-virgin olive oil to 375 degrees. Pipe into fryer using a churro press, fry until golden. Remove and transfer to paper towel lined plate, drain well. Roll in cinnamon sugar.
Chef's Note: Serve with Arbequina Olive Oil Ice Cream.
Recipe courtesy of Chef Maggie Pond