Churros with salted caramel sauce are an absolute crowd-pleasing Spanish dessert. At our recent Paella Party, there wasn’t a single one left! Adding a touch of salt to the cinnamon sugar and to the caramel sauce balances the sweetness nicely.
Churros
325g plain flour
30g castor sugar
1/2 tsp salt
2 tsp baking powder
60 ml oil
450ml water
2 litres of vegetable oil, for frying
Salty sugar
220g castor sugar
2 tsp salt flakes
1 tsp cinnamon
Method:
For churros:
- Combine flour, sugar, salt & baking powder in the bowl of an electric mixer.
- Combine oil and water in a saucepan and bring to a boil.
- With the mixer on low speed carefully add the hot oil/water to the dry ingredients and mix to combine. Increase speed to med-high and beat until very smooth, about 2-3 minutes.
- Transfer mixture to a strong pastry bag fitted with a 1.5 cm star nozzle; squeeze bag to expel any bubbles; rest at room temperature for 30 mins.
- Heat oil in a wide pan to 180C. Working carefully, pipe long lengths of dough into the oil & cut with scissors. Cook for 4-5 minutes or until golden, then remove from oil & drain on paper towel.
- Coat in salty sugar and serve hot with salted caramel sauce for dipping.
Salted Caramel Sauce
1 cup castor sugar
1/4 cup water
1 cup pouring cream
1 tsp vanilla extract
1 tsp Murray River salt flakes – we love Murray River salt flakes
Method:
- Place the sugar and water in a saucepan and place over medium heat until the sugar dissolves – swirl the pot from time to time, but avoid stirring.
- Once sugar is dissolved, increase the heat a little and bring it to a boil. Boil without stirring until the mixture turns a golden caramel colour, approximately 8-10 minutes. Remove from heat, slowly and carefully add the cream, vanilla, and salt flakes; whisk until smooth. Pour into a serving jug and place in the fridge to thicken up.
We hope you give these Churros with salted caramel a try!
