Churros and Caramel Sauce


We all crave them and now you can make them! Enjoy the cinnamon sugar goodness of fresh churros with this easy recipe.


Prep Time: 30 minutes

Fry Time: 5 Minutes

Total Time: 1 hour




Special Equipment: star piping tip and sturdy piping bags


Ingredients:


350ml water

1 tbsp caster sugar (plus extra for dusting)

1⁄2 tsp salt

1 tsp olive oil

200g plain flour

1 can caramel

vegetable oil or other flavourless oil for frying


Directions:

  1. In a saucepan whisk together your water, sugar, salt and olive oil. Bring this to the boil and then remove from the heat.

  2. Next you're going to stir in your flour and mix with a wooden spoon until a dough has formed and no pockets of flour remain, making sure to get those corners.

  3. Let the dough rest and cool whilst you prepare the next stages. Line a baking tray with kitchen roll for your fried churros and begin heating your oil. You will want to fill a heavy bottomed saucepan with about 4” of vegetable oil until it reaches 180c, I would recommend using a thermometer to ensure the temperature of the oil remains consistent while you are frying your churros.

  4. Now we are ready to fry! Place your dough into a piping bag fitted with a star nozzle, a cloth or plastic piping bag is fine for this, however, if the bags are a little flimsy I would recommend doubling up as it is a thick dough and could split the bag

  5. Once the oil is up to temperature go ahead and squeeze 6-7" strips and cut with scissors, slowly and gently placing these into your oil to prevent any splashes. Fry three to four churros at a time depending on the size of your pan, do also use a utensil to give your churros a little initial nudge to prevent them from sticking to the pan or themselves. Fry for approximately two minutes per side until they are golden and crisp.

  6. When they are ready remove them from the pan with a slotted spoon and transfer onto your pre-prepared paper towel lined tray. Now is the time to roll them in sugar, this could be cinnamon sugar, sugar with a little lemon zest mixed through, the flavour combinations are endless.

Tips:

  1. Instead of doing longer churros you could make shorter bite size chunks and serve them with a dipping sauce such as a chocolate ganache or dulce de leche.

  2. For chocolate churros simply remove a tbsp of flour and replace with cocoa powder.



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