Churros are one of those desserts that everyone loves. Everyone. I’ve never met a person that dislikes churros. Maybe one day I will or they’ll come across this post and lie just to prove me wrong. My favorite is churros dipped in caramel hands down. I’m a chocoholic but when it comes to fried dough I just need to dunk it in some caramel.
This caramel is the most delicious, it stays soft, and lasts for a really long time if you refrigerate it. These churros for breakfast with some coffee or hot cocoa is heaven on earth. I like them with lots of sugar and cinnamon. I also like the inside to look exactly like the inside of a French cruller.
If you have guests coming over, serve the churros in a brown paper bag to impress them. Maybe your friends won’t be impressed by churros in a bag but how about if you make some homemade guacamole, margaritas, grill some fajitas, and then bring these out in brown paper bags? Oh trust, they’ll be impressed.
- 1 cup water
- 5 tbsp unsalted butter
- 1 tsp vanilla
- pinch of salt
- 1 tbsp brown sugar
- 5 eggs
- 1 cup all purpose flour
- vegetable oil, for frying
- 1 tsp cinnamon
- 1/2 cup sugar
- 1 cup sugar
- 3 tbsp water
- 4 tbsp unsalted butter
- 3/4 cup heavy cream
Combine the cinnamon and granulated sugar, set aside.
In a sauce pan mix combine the water, unsalted butter, salt, brown sugar, and cook over medium-high heat until the butter is completely melted.
Add the all purpose flour to the butter mixture and mix until it turns into a ball of dough.
Cook the dough for an additional 40 seconds to remove the flour taste and then remove the saucepan from the stove.
Allow the dough to cool for at least 2 minutes and then add the eggs 1 by one while stirring rapidly.
Stir in the vanilla extract.
Place the dough into a piping bag fitted with a large star tip.
Squeeze 5-inch strips of dough into the hot oil. Repeat, while frying 5-6 at a time.
Cook the churros for about 1-2 minutes on each side or until golden brown.
Place the churros on a plate with paper towel to remove any excess oil and then coat them with the cinnamon sugar mixture.
To make the caramel sauce, combine the water and sugar and cook over medium heat in a saucepan until the sugar dissolves.
Once the sugar dissolves, keep a close eye on it, sugar burns quickly.
Once it turns into a copper color remove it from the stove.
Add the butter and heavy cream and mix until well incorporated.
Once the caramel thickens nicely and is lump free transfer to a heat proof container.