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Churros

Ingredients

  • 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

Caramel Sauce

  • 1 cup sugar
  • 3 tbsp water
  • 4 tbsp unsalted butter
  • 3/4 cup heavy cream

Instructions

  • 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.