Churros are fried dough tossed in a cinnamon-sugar mixture. Nothing better than a plate of homemade churros. I love dipping churros in caramel sauce, so of course, I shared a recipe for both churros and caramel sauce.
Churros with homemade caramel dipping sauce are one of those desserts that everyone loves. Everyone. I’ve never met a person that dislikes churros.
I’m a chocoholic but when it comes to fried dough I just need some caramel dipping sauce. 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 what I live for. I like them with lots of sugar and cinnamon. I also like the inside to look exactly like the inside of a French Cruller.
Why These Churros With Homemade Caramel Dipping Sauce Are So Good
- They can be served for breakfast or dessert.
- Crispy on the outside but soft on the inside.
- The recipe can be adjusted to your liking. If you’re not a fan of cinnamon simply omit it.
- These taste excellent with a scoop of vanilla ice cream.
Ingredient’s You’ll Need:
- All-Purpose Flour
- Unsalted Butter
- Vanilla Extract
- Brown Sugar
- Granulated Sugar
- Ground Cinnamon
- Vegetable Oil
How to Make Churros With Homemade Caramel Dipping Sauce
Making churros at home is super easy, follow these easy steps to make the most delicious churros ever:
- Combine the granulated sugar and cinnamon in a shallow bowl and set aside.
- Place the water, salt, brown sugar, and unsalted butter in a saucepan over medium heat and bring to a boil. Make sure the butter melts completely.
- Add the all-purpose flour to the butter mixture and mix with a wooden spoon until the dough forms a ball. Remove the saucepan from the heat and allow to cool for 1-2 minutes before adding the eggs.
- Add the eggs one at a time along with the vanilla extract. Mix well then place the dough into a pastry bag with a large star tip.
- Heat up the vegetable oil in a cast-iron skillet. The oil temperature should be around 350 – 375 degrees F. Squeeze 5-inch strips of dough into the hot oil. Repeat while frying 5-6 churros at a time. Cook the churros for about 2-3 minutes or until golden brown.
- Place the churros on a plate lined with paper towel 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 heatproof container.
- Have the sugar and cinnamon mixture prepared before frying the churros so you don’t have to scramble last minute.
- Make sure the oil is between 350 – 375 degrees F.
- You must use a bag fitted with a large star tip to give the churros their shape.
Other dessert recipes you’ll love:
- Oreo Cake
- Fresh Strawberry Donuts
- Japanese Cotton Cheesecake
- Strawberry Cobbler
- Pastelitos de Guayaba y Queso
- 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.