1 hr minutes
For the caramel sauce:
- 1 cup granulated sugar
- 2/3 cup heavy cream
- 7 tablespoons unsalted butter, room temperature and cut into cubes
- 1 teaspoon kosher salt
For the churros:
- 2 cups water
- 3 tablespoons unsalted butter
- 2 1/2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 2 large eggs
- 1 1/2 - 2 quarts vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
To prepare the caramel sauce:
- Add the sugar to a heavy-bottomed saucepan and heat on medium high until the it begins to melt around the edges. Carefully swirl the sugar with a heatproof spatula until all the sugar has melted and has reached about 338F on a candy thermometer. The color should be a deep amber and it should smoke slightly, but be careful not to let it burn.
- Add the butter in pieces, and stir until melted. Stir in the vanilla.
- Remove from heat and very carefully add the cream (it may bubble up) and stir until smooth. Stir in the salt.
- Pour caramel into a jar and let cool to room temperature while you make the churros.
To prepare the churros:
- Heat the water, butter, sugar, vanilla extract and salt in a medium saucepan until simmering and butter is melted.
- Remove from the heat and add all the flour at once. Stir vigorously until a smooth dough forms. Transfer the dough to the bowl of a stand mixer fitted with paddle attachment and beat for 30 seconds.
- Let sit for 10 minutes to cool slightly, so that when you add the eggs they don't scramble. While your dough is cooling add the vegetable oil to a dutch oven or large cast iron skillet until it measures about 1 1/2 inches deep. I prefer a deeper dish to prevent splattering. Heat the oil over medium-high heat until it reaches about 375F degrees.
- Add the eggs to the churro dough one at a time, beating well in between each addition. A shiny, thick dough will form.
- Transfer the dough to a piping bag fitted with a large star tip. You can also use a Ziploc back in a pinch.
- Test to ensure your dough is a good temperature by piping a 1-inch churro into the oil. The oil should bubble when the dough hits it, and the churro should float to the top and begin turning golden brown in about 2-3 minutes.
- When you're confident your oil is ready, carefully pipe 6-inch sections of dough into the hot oil, adding 3 churros at a time to ensure there is plenty of room for frying. I find it easiest to use scissors to cut the churro dough, as it gives you more control so you can gently drop the churro into the oil. Fry until deep golden brown on both sides, turning frequently using a fork or tongs to ensure even cooking.
- Once churros are cooked, remove from the oil and place on a paper towel-lined plate to drain.
- While the churros are still warm, combine cinnamon and sugar in a bowl. Coat warm churros, in cinnamon sugar and tap off any excess.
- Serve warm with caramel sauce for dipping.