Jelly Dipping Sauce
1. Preheat the oven to 400°F. Line a tray with 2 layers of parchment paper.
18 months and up: Line the tray with baking paper.
2. Combine water, brown sugar, and salt in a medium pot over medium heat until it starts to simmer.
18 months and up: Add all ingredients into the pot.
4 years and up: Measure and pour water, measure sugar and unwrap butter stick.
3. Once simmering, whisk in flour until smooth and no lumps remain. It will form a dough ball.
6 years and up: With adult supervision, stir the flour into the butter mixture.
4. In a small bowl, whisk eggs and vanilla.
4 years and up: Whisk eggs and add vanilla.
6 years and up: Crack and whisk eggs. Add vanilla.
5. Pour ¼ of the egg mixture into the pot, stirring quickly.
4 years and up: pour eggs into flour mixture.
6. Slowly add in the remaining egg mixture until smooth.
7. Transfer batter into a piping bag fitted with a star nozzle. Hint: Place in a cup to hold still when filling.
4 years and up: Help hold the piping bag open and hold cup while adult transfers batter.
8. Using gloves, pipe 18-20, 3-inch churros, 1-2 inches apart (you may need a second tray). The dough will be hot, so wear gloves!
4 years and up: Put on winter gloves and help squeeze the piping bag!
9. Bake for 18-22 minutes or until golden.
10. Turn off the oven, and let them sit for 15 minutes.
11. Add sugar to a large resealable bag.
18 months and up: Put on winter gloves and help squeeze the piping bag!
12. Remove churros from the oven. Add to the bag of sugar, and shake to coat.
18 months and up: Shake the bag.
13. Whisk together the jelly and apple juice until smooth. Transfer to a serving bowl.
18 months and up: Stir the jelly until smooth.
14. Serve churros with jelly sauce.
15. Enjoy! Happy Hanukkah!