PBfit Churros with PBfit Dipping Sauce

Calories: 349Carbs: 46Proteins: 7Fats: 15Serves: 6
Serves: 6



1 cup water
3 tablespoons granulated sugar
1/2 teaspoon Kosher salt
2 tablespoons vegetable oil
1 cup all-purpose flour
1 tablespoon PBfit Peanut Butter Powder
Oil for frying
Churro Coating
1/2 cup granulated sugar
1 teaspoon cinnamon
1 Tablespoons PBfit Peanut Butter Powder
Peanut Butter Sauce
4 tablespoons PBfit Peanut Butter Powder
3 tablespoons water
Pinch Kosher salt
1 tsp cinnamon
1 tsp maple syrup

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Combine water, granulated sugar, salt, and vegetable oil in a small saucepan over medium heat and bring to a boil. Remove from heat and stir in flour and PBfit Peanut Butter Powder until just fully combined and it forms a dough ball.
Heat enough oil in a small frypan to fill about 1″ of the pan to 350-375°F. You can use a larger fry pan (or deep fryer), but it will require more oil. Place churro dough in a pastry bag fitted with a star-shaped tip about 1/2″ in diameter. If you choose a tip that is too big, the inside of the churro will not cook fully. Pipe about 4-5″ strips of dough into the hot oil a couple at a time, pinching off the dough with your fingers as needed. Fry until golden and drain on paper towels.
Combine churro coating ingredients in a plastic bag. Add in cooked churros and gently shake until all churros are fully coated. Alternatively, you can roll churros in the coating on a plate.
Peanut Butter Sauce
Combine all ingredients and stir till smooth. Add more or less water as needed to make a smooth dipping sauce.