Southwestern Recipes
Churros with Salted Caramel Sauce
Churros are simply delicious on their own, but when you add a salted caramel sauce for dipping, they are taken to another level!
Prep: 20 min | Cook: 20 min | Yield: 2 dozen
Ingredients
Cinnamon Sugar
- 1 cup granulated sugar
- 1 1/2 tablespoons cinnamon
Churros
- Vegetable oil, for frying
- 6 tablespoons Unsalted Challenge Butter
- 1 tablespoon granulated sugar
- 3/4 teaspoon kosher salt
- 1 cup all-purpose flour
- 2 large eggs, room temperature
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted Challenge butter, room temperature
- 1/2 cup heavy cream, room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon flaky salt
Instructions
Cinnamon Sugar
- Combine cinnamon and sugar in a wide shallow bowl and stir until well mixed. Set aside.
Churros
- Fill a large, heavy bottom pot 2 inches deep with oil. Attach a thermometer to the pot and heat oil over medium-high heat to 360 degrees F.
- While oil heats, make churro dough.
- Melt butter, 1 cup water, sugar and salt in a medium saucepan over medium heat. Bring to a boil then reduce heat to low.
- Add flour all at once and stir until completely mixed. Cook, stirring constantly, until a smooth dough forms and pulls away from the sides of the pot, about a minute. Transfer to a mixing bowl and let cool for 5 minutes.
- Use a handheld mixer to beat in the eggs, one at a time, until the dough is smooth and shiny. Transfer dough to a piping bag fitted with a 1/4-inch star tip and set aside.
- When oil is hot, carefully pipe a 6 inch line of batter into the oil and snip the end with kitchen shears. Fry 2 to 3 at a time for about 3 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate then roll in cinnamon sugar mixture while hot. Repeat frying, draining and coating the remaining churro batter.
- Serve warm with Salted Caramel Sauce.
Salted Caramel Sauce
- Heat sugar in a medium saucepan over medium heat. Cook, stirring with a rubber spatula, until melted and dark amber in color. Sugar will look crumbly at first; keep stirring. Reduce heat if needed so all of the sugar clumps can melt without syrup getting too dark.
- Whisk in butter until completely melted.
- Slowly pour in heavy cream (it will bubble up rapidly) and whisk until smooth.
- Gently simmer for about 1 minute, whisking to melt all of the caramel and produce a smooth sauce. Stir in vanilla extract and flaky salt. Caramel will thicken as it cools.
- Transfer to a bowl and serve warm, with churros.
- Store salted caramel sauce, covered and refrigerated, for up to 1 month. Gently reheat in the microwave or stove.
Attribution
Recipe and photo used with permission from:
Challenge Dairy