Homemade Churros with Salted Caramel Sauce
Prep:  35 mins
Cook:  20 mins
Serves:  4
Average: 4.4 (12 votes)
Difficulty:
Cuisine:
Saved:
Spanish
132
Recipe by: Western Star
This Spanish donut recipe uses a simple batter to make a great sweet fried snack.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Homemade Churros with Salted Caramel Sauce
Ingredients:
Churros
Salted caramel sauce
Method:
Churros
  1. Place the flour into the bowl of an electric mixer. In a small saucepan add the butter and water and bring to the boil. Straight away pour into the mixing bowl with the flour and mix to form a smooth paste. Transfer the batter into a piping bag fitted with a star piping tip and set in the fridge for 30 minutes to rest
  2. Mix the sugar and cinnamon on a plate
  3. Heat the oil in a medium saucepan until it has reached 180°C. Fry the churros 3 at a time. Pipe out 5-inch lengths of the batter directly into the hot oil using a pair of scissors to snip off the end from the piping bag. Fry for around 4 minutes or until golden. Remove and place on paper towel to drain any excess oil
  4. Roll in the cinnamon sugar and serve with the salted caramel sauce
Salted caramel sauce
  1. To make the caramel sauce, pour the sugar into a medium saucepan in an even layer. Heat over medium heat until the sugar melts, swirling the pan occasionally until the sugar turns a deep golden colour – see tips and hints
  2. Once the sugar has reached this point add the butter. Be very careful, as the caramel will bubble. Whisk in the butter until it has completely melted
  3. Remove from heat and pour in the cream. Again, the caramel will bubble so be very careful. Whisk until you have a smooth sauce. Add the salt. Cool slightly before transferring into a heat-proof container
Tips & Hints:
  • If you are short on time use store bought caramel sauce.
  • Once cooked your sugar should be a deep red golden colour. When adding cold ingredients like cream and butter to hot sugar you need to be very careful as bubbling will occur. If the caramel seizes up when the cream is added, just keep whisking over a low heat and it will melt again.
Western Star Thickened Cream
Western Star Chef’s Choice Butter
Shop Online
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.