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 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.
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.