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Swicy Churros made with KITKAT® Spread

KITKAT Churros
KITKAT Churros
  • Difficulty
    Intermediate
  • Number of servings
    2

If you’re looking for the perfect chocolate dessert recipe for every season – this is the one for you!


Crispy on the outside, warm, and gooey on the inside, our “Swicy” churros made with KITKAT® are full of flavour! This churro recipe features our KITKAT® spread, which offers the perfect balance of crispy wafer and milk chocolate flavour to cover, fill, and decorate desserts.

The image shows multiple portions, 1 portion is 2 churros, 22g KITKAT® Spread and 20g KITKAT® Crushed.

Ingredients
KitKat® Spread 2KG
"Swicy" Coating
  • Favourite ground chili powder (ancho chili powder, recommended), 2 tsp
  • Light brown sugar, 85g
Churro Dough
  • 2% Milk, 60g
  • Water, 60g
  • Unsalted butter, 46g
  • Superfine sugar, 10g
  • All-purpose flour, sifted, 100g
  • Eggs, whole, 88g
  • Vanilla extract, 2g
Dip
  • KITKAT® Spread, 176g (22g per portion)
  • KITKAT® Crushed, 160g (20g per portion)
Preparation
  • 1
    Whisk the ground chili powder and light brown sugar together and set aside in a flat baking sheet.
  • 2
    In a medium sauce pot, bring the milk, butter, sugar, and water to a simmer.
  • 3
    Take the sauce pot off the heat. Add the sifted flour and mix it in using a wooden spoon. Place the sauce pot back on the heat and stir vigorously until a ball of dough is formed and a transparent film coats the bottom of the sauce pot. Transfer the dough to a table-top mixer bowl with a paddle attachment. Beat the dough to cool until warm but not hot to touch.
  • 4
    Mix the dough on a low to medium speed. Gradually add in beaten eggs to the dough. Stop in-between inclusions to scrape down the sides of the bowl.
  • 5
    Transfer the dough into a piping bag, fitted with an open star piping tip.
  • 6
    Heat the fryer oil to 190°C (374°F).
  • 7
    Hold the piping bag at an angle, approximately 10cm, from the surface of the oil. Squeeze the dough out, starting from the furthest corner of the fryer and moving towards yourself.
  • 8
    If the squeezed-out dough does not release on its own, cut the end with a paring knife.
  • 9
    Fry churros turning once until golden brown all over (2 min per side).
  • 10
    Transfer to a kitchen paper towel lined tray to drain excess oil.
  • 11
    Immediately toss in the prepared chili-sugar mixture to coat while still warm
  • 12
    To serve, dip in warmed KITKAT® Spread and coat with KITKAT® Crushed.

PRODUCTS USED IN THE RECIPE

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