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Mini churros with burnt salted caramel sauce recipe
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Irresistible churros with a perfect crispy and soft texture, topped with decadent salted caramel sauce.
Ingredients:
  • 80g butter, chopped
  • 20.00 gm caster sugar, plus extra, to dust
  • 150g (1 cup) plain flour
  • 4.40 gm vanilla extract
  • Vegetable oil, to deep-fry
  • 215g (1 cup) caster sugar
  • 100g salted butter, chilled, chopped
  • 185ml (3/4 cup) double cream
  • 2.40 gm sea salt flakes
Instructions:
  • For caramel, heat sugar in a medium frying pan over medium heat, swirling for 5 minutes until melted and deep golden. Whisk in butter until smooth, being cautious of any splattering. Remove from heat and stir in cream and salt until smooth. Set aside.
  • In a medium saucepan over high heat, combine 250ml (1 cup) water, butter, and sugar. Bring to a boil, then remove from heat. Stir in flour and vanilla, allowing it to cool slightly for 5 minutes. Transfer the mixture to a bowl, then use electric beaters to mix in eggs one at a time until well combined. Spoon the dough into a piping bag with a 1.5cm fluted nozzle attachment.
  • 1. Heat oil in a saucepan until it reaches a depth of 6cm and 180C on a thermometer. 2. Pipe five 6cm dough lengths into the hot oil, cutting with a knife. 3. Cook until golden, about 2 minutes, then transfer mini churros to a paper towel-lined plate. 4. Coat churros in sugar by tossing them on a separate plate. 5. Repeat process with remaining dough until you have 20 mini churros in total.
  • Microwave caramel in 10-second intervals until warm and runny, then spoon it into glasses for a delightful dipping experience. Enjoy with mini churros.

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