30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Churro-Stuffed Pancake Balls
Luxurious brioche pancake balls filled with a spiced churro mixture and finished with a rich Mexican chocolate ganache and a sprinkle of Maldon sea salt.
Total Time
90
Yield
18
Calories
400 cal
Difficulty
Hard
Cuisine
Mexican
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What You'll Need
Equipment:
Stand Mixer with Dough Hook, Large Bowl, Small Bowl, Deep Pot or Fryer, Slotted Spoon, Paper Towels, Small Knife or Skewer, Saucepan, Heatproof Bowl, Wire Rack •
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Instructions
Prepare the Brioche Pancake Batter: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt. Add the egg yolks, milk, and butter. Knead on medium speed for 8-10 minutes, until the dough is smooth and elastic. Add orange zest during the last minute of kneading. Cover and let rise in a warm place for 1 hour.
In a separate small bowl, combine the Churro Filling ingredients.
Heat about 2 inches of grapeseed oil in a deep pot or fryer to 350°F (175°C).
Punch down the brioche dough and gently form into small balls, about 1.5 inches in diameter. Fry for 3-4 minutes per side, until golden brown.
Remove the pancake balls from the oil and place them on a paper towel-lined plate to drain.
While still warm, use a small knife or skewer to create a small slit in each pancake ball. Fill with about 1 teaspoon of the Churro Filling.
For the Mexican Chocolate Ganache, heat the heavy cream in a saucepan until simmering. Pour over the chopped chocolate in a heatproof bowl. Let sit for 1 minute, then whisk until smooth. Stir in the cinnamon and chili powder.
Dip the filled pancake balls into the warm ganache, coating evenly. Place on a wire rack to allow excess ganache to drip off.
Sprinkle with a pinch of Maldon sea salt. Serve immediately.
