Hello my friends. Churros dipped in Salted Caramel Sauce is a continuation of my journey in Barcelona, Spain, where in my previous post I talked more about my favorite hot drink recipe Spiced Spanish Hot Chocolate.
Churros is a traditional Spanish snack eaten during breakfast dipped in a thick hot chocolate, dulce de leche or cafe con leche. The Spanish Churros can be thin or long and thick. They are covered in a mix of sugar and cinnamon.
Honestly, these Churros didn’t come out pretty or with the regular shape. Geoffrey had to take over making them. I need to better learn how to squeeze with a piping bag. Anyway, they still came out crispy, fluffy and sugary… and delicious!
I dipped half of the Churros in Coop’s Salted Caramel Sauce, and the other half in my creamy, thick Spiced Hot Chocolate. Both dipping sauces were outstanding, but if you want an easy and quick solution, then the caramel sauce is your best option.
The Churros are better to eat right after they come out of the fryer. If you wait too long, they will get soft and saggy. Enjoy!
UPDATE: This recipe is also part of our special group of caramel sauce recipes called 6 Creamy Dreamy Caramel Sauce Recipes You will Crave All Year Long.
Churros Dipped in Salted Caramel Sauce
Yield 8 Churros
Churros dipped in Salted Caramel Sauce or with Spanish hot chocolate is the most traditional way to eat this crispy, fluffy and sugary Spanish snack. In Spain, hot Churros are traditionally eaten for breakfast. Our favorite for dipping is Coop's Salted Caramel Sauce.
Recipe adapted from BuzzFeed
- ¼ cup butter, cubed
- 2 TableSpoons brown sugar
- ½ teaSpoon salt
- 1 cup water
- 1 cup flour
- 1 teaSpoon vanilla
- 4 eggs
- Canola oil, for frying
- 1/2 teaSpoon ground cinnamon
- 1/2 cup sugar
- Piping bag with a medium/small star tip
- In a medium saucepan over medium-high heat, add butter, brown sugar, salt, and water. Bring to a boil.
- After the butter melts completely and the mixture begins to boil, reduce the heat to medium-low and add flour.
- With a wooden spoon, stir the dough until it forms a ball, about 1 minute.
- Remove from heat and let cool for 5 minutes.
- Then add the vanilla extract. Then, add the eggs but one at a time. Make sure each egg is fully incorporate before adding the next egg.
- After the eggs are incorporated, transfer it to a piping bag with a medium or small star tip. It will depend on how thick you want the churros.
- Options for preparing the oil:
- Pour enough canola oil into a deep heavy skillet or a deep cast iron to fill at least 1-inch of oil at 350˚F (175˚C).
- I use a 8 Cup Oil Capacity Immersion Heater Deep Fryer from Hamilton Beach. With the Hamilton Beach Fryer, you can set the temperature at 350˚F (175˚C) and will turn the green light, when is ready. If you use the deep fryer, you will need more oil.
- When the oil is ready, carefully pipe the dough into the oil, forming 6-inch crullers.
- Fry them in batches of 3 or 4, until nicely browned. Be sure to carefully pipe them close to the oil to prevent splashing all over, but far enough you don’t get hurt.
- As soon as they are browned on one side, turn on the other side until is evenly browned. This process takes around 2-3 minutes each side.
- Take the churros out of the oil and place them on a plate with a paper towel to remove any excess oil
- Then roll them in cinnamon sugar.
Serving Size 1 churro
Amount Per Serving
% Daily Value
Total Fat 17.1 g
Saturated Fat 5 g
Cholesterol 95.2 mg
Sodium 179 mg
Total Carbohydrates 28.1 g
Dietary Fiber 0.5 g
Sugars 16 g
Protein 4.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Products and displays used in this recipe:
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