| Level: | Intermediate |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil, for frying
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup packed brown sugar
- 1/2 cup half-and-half
- 4 tablespoons unsalted butter
- Kosher salt
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground cayenne
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- For the churros: Heat 2 inches of vegetable oil in a large cast-iron skillet to 360 degrees F.
- Put the milk, butter, granulated sugar, salt and 1 1/4 cups water in a medium saucepan over medium-high heat and bring to a boil. Mix the flour and baking soda together in a small bowl.
- Remove the water mixture from the heat and, with a wooden spoon, stir in the flour mixture. Continue to stir until the mixture comes together in a ball, 1 to 2 minutes. Set aside to cool for 5 minutes while making the caramel.
- For the caramel: Combine the brown sugar, half-and-half, butter and a pinch of salt in a saucepan over medium heat. Cook, whisking gently, until starting to thicken, 4 to 5 minutes. Add the vanilla and cayenne and cook for an additional minute. Transfer the mixture to a dipping bowl.
- Working in 2 batches, transfer the batter to a thick plastic piping bag fitted with a large star tip. Pipe tubes about 5 inches in length into the hot oil. Cook until dark golden brown, 2 to 3 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet.
- For the coating: On a separate baking sheet, mix the granulated sugar and cinnamon. Roll the warm churros in the cinnamon mixture and transfer to a serving platter. Repeat with the second batch of batter. Serve alongside the caramel.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1125 |
| Total Fat | 56 g |
| Saturated Fat | 16 g |
| Carbohydrates | 151 g |
| Dietary Fiber | 2 g |
| Sugar | 113 g |
| Protein | 7 g |
| Cholesterol | 60 mg |
| Sodium | 653 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1125 |
| Total Fat | 56 g |
| Saturated Fat | 16 g |
| Carbohydrates | 151 g |
| Dietary Fiber | 2 g |
| Sugar | 113 g |
| Protein | 7 g |
| Cholesterol | 60 mg |
| Sodium | 653 mg |
Reviews
These churros were easy to make, and tasted great, especially with the dipping sauce. This dish was a big hit as our dessert for Mother’s Day weekend.
It’s a good recipe, simple. But, make sure you definitely have enough oil and don’t make the churros too thick.
I did not like the taste of them. I followed it exactly something was just not good about them.
Sooooooooooooooooooooooo good
Over all it turned out great. My family has serious gluten allergies so I used GF flour. Batter was sticky but dried fast. I was able to pipe small bite sized balls into the oil, but by the time I got to the second batch the dough was too hard to pipe so I had to roll it out. They cooked well and tasted/looked almost like little donut holes. I didn’t have half and half so I warmed up store-bought caramel sauce. A bit doughy tasting to eat plain but with the caramel it was good. I enjoyed this dessert and hope my guests tonight enjoy them also. This recipe deserves at least four stars since I did not follow exactly and used substitutions.
The Churros were amazing! My caramel did not thicken at all though. It was amazing with the churros but it just didn’t thicken. It was good though.
I guess when the oil gets too hot it catches on fire. If pot is moved too much it can create fire balls. I don’t know what I did wrong, but I’m glad my kitchen is still in tact. RIP my skillet
It was hard to see if the churros were cooked all the way but the carnal was amazing over all this recipe is really good
So delicious!!!!
So it is very good but if you don’t want it to sweet y ok should make some plain with out cinnamon and dip that in the caramel