A 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.
325g plain flour
30g castor sugar
1/2 tsp salt
2 tsp baking powder
60 ml oil
2 litres oil, for frying
220g castor sugar
2 tsp salt flakes
1 tsp cinnamon
For churros: Combine flour, sugar, salt & baking powder in the bowl of an electric mixer.
Combine oil & water in a saucepan and bring to the boil.
With 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 4-5 mins or until golden, then remove from oil & drain on paper towel. Coat in salty sugar. Serve hot with salted caramel sauce for dipping.
Salted Caramel Sauce
1 cup castor sugar
1/4 cup water
1 cups pouring cream
1 tsp vanilla extract
1 tsp murray river salt flakes
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 to the 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.
If you enjoyed this recipe, let us know. We would love to hear from you!
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