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Ingredients

  • 6 tablespoons (85 g) unsalted butter

  • 2 tablespoons plus 1 cup granulated sugar, divided

  • 1 teaspoon pure vanilla extract

  • 1 cup (120 g) all-purpose flour

  • 1 teaspoon kosher salt

  • ¼ cup ground cinnamon

  • 2 large eggs

  • Vegetable oil, for frying

  • 1 cup packed brown sugar

  • ½ cup unsalted butter

  • ¼ cup milk

  • 1 teaspoon vanilla extract

01

Churros

Preparing the Churros

  1. In a large saucepan over medium heat, bring butter, 2 tablespoons of sugar, and 1 cup of water to a boil.

  2. Stir in 1 teaspoon of the vanilla.

  3. Remove from heat and add the flour and salt. Stir with a wooden spoon until the mixture thickens, about 30 seconds.

  4. Allow the dough to cool for 10 minutes.

02

The Churros

  1. On a plate, mix the remaining 1 cup of sugar with the ground cinnamon.

  2. Using a handheld mixer, beat in eggs one at a time until fully incorporated. Transfer the dough to a piping bag fitted with a large open star tip.

  3. Heat vegetable oil in a large pot to 190°F (375°C). Pipe 15cm long ropes of dough into the oil, cutting off the ends with kitchen scissors. Fry in batches for 4–5 minutes, turning as needed, until golden brown. Maintain oil temperature between batches.

  4. Roll the hot churros in the cinnamon sugar mixture and transfer them to a wire rack to cool slightly.

Churros
Churros

03

The Sauce

  1. Combine brown sugar, butter, and milk in a saucepan over medium heat.

  2. Bring to a boil and cook until thickened, 1–2 minutes.

  3. Remove from heat and stir in vanilla extract.

04

Serve

Enjoy your churros with caramel sauce

Churros
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