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 L'Epicurien Salted Butter Caramel Spread.
- 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
- L'Epicurien Salted Butter Caramel Spread Click to buy from our online shop
- Spiced Spanish Hot Chocolate
- Goat's Milk Caramel Sauce Cinnamon Click to buy from our online shop
- Goat's Milk Caramel Sauce Spicy Dark Chocolate Click to buy from our online shop
- 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.
- Category: Dessert
- Cuisine: Spanish
- Serving Size: 1 churro
- Calories: 251
- Sugar: 16 g
- Sodium: 179 mg
- Fat: 16.9 g
- Saturated Fat: 5 g
- Carbohydrates: 28.1 g
- Protein: 4.4 g
- Cholesterol: 21 mg