PREHEAT oven to 425°F.
COMBINE unsalted butter, 1 cup water, and ½ tsp TSTE® Himalayan Fine Mineral Salt into a medium saucepan. Bring to a boil.
AFTER boil has been reach, remove pan from the stove and vigorously whisk in the TSTE® Anise Seed and flour.
ALLOW to cool until the mixture is warm, but not hot (about 10 mins). Beat eggs into the flour mixture, one at a time. Cut TSTE® Vanilla Bean - Madagascar in half. Scrape the seeds out and mix into the flour mixture.
PREPARE a large baking sheet with parchment paper. Spoon the dough into a decorating bag with a large star tip. Pipe the dough out onto the parchment paper. The batch should make about 15 – 4x1-inch logs. Bake for 15-20 mins or until golden brown. Remove from the oven and thoroughly coat each with cooking spray then again with TSTE® Cinnamon Sugar.
CHOCOLATE SAUCE: In a medium saucepan, add TSTE® Cocoa - Natural, sugar, remaining water, and remaining TSTE® Himalayan Fine Mineral Salt. Cook on medium-low whisking constantly until the mixture thickens. Remove from heat. Stir in orange extract.
*Batter will also work interchangeably with fried churros if desired.
Yield: 15 churros & sauce
Total Time: 45 mins
Prep: 20 mins
Cook: 25 mins
