Churro Hot Dogs

An extra large churro with a hot dog in the middle, coated with a sweet, savory, and spicy sugar mixture

Prep Time30

Cook Time5

Total Time35

Servings: hot dogs

Calories: 758kcal

Mix the sugar coating together and set aside until ready to use
Mix the sauce ingredients together and set aside in the fridge until ready to use
Bring the water to a boil in a medium sauce pan
Bring the oil to 375 degrees in a heavy pan or deep fryer. You can do this as a shallow fry or deep fry.
In a bowl, mix the flour, salt, and baking powder.
Remove water from the heat and stir in the oil. Then stir in the flour mixture. Stir and beat until the smooth dough is formed, about 3 minutes.
Dredge the hot dogs in the flour.
Brush some oil into your piping bag to help the dough slide out easily.
Set up parchment paper to pipe the churros onto. Add in about 1/3 of the dough and stick the hot dog through the middle until it is near the tip. Squeeze out your filling and push the hot dog through along with it, until the full hot dog has gone through. You can add more dough half way if needed. Do not worry if you can see some of the hot dog through the churro!
Use a knife to test and see where the hot dog begins and ends in the churro. Cut the extra ends off that have no hot dog and put them back into the dough mix. Repeat this whole process with the other hot dogs.
Add the dogs to the hot oil and cook about 5 minutes until golden on all sides.
Remove the hot dogs from the oil to a drying rack. After about 15 seconds on the rack, transfer to the sugar mixture and coat on all sides.
Serve the churro dogs! I cut mine in half and put them on a plate with the dip.