Ingredients:

  • 1 cup Water
  • 4 tablespoons Unsalted Butter, cut into pieces
  • 1 teaspoon Granulated Sugar
  • 1/2 teaspoon Fine Sea Salt
  • 1 cup All-Purpose Flour, spooned and leveled
  • 2 Large Eggs, lightly beaten
  • Approximately 3–4 cups Vegetable Oil or Canola Oil, for deep frying
  • 1/2 cup Granulated Sugar (for coating)
  • 2 tablespoons Ground Cinnamon (for coating)
  • For the Salted Caramel Dipping Sauce:
  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Heavy Cream, warmed slightly
  • 4 tablespoons Unsalted Butter, cut into cubes
  • 1/2 teaspoon Fine Sea Salt

Instructions:

  1. Phase 1: Making the Salted Caramel. Combine 1 cup sugar and 1/4 cup water in a saucepan over medium heat. Do not stir; gently swirl the pan occasionally until the mixture turns a deep amber colour.
  2. Remove the caramel mixture from the heat. Carefully and slowly whisk in the warm heavy cream (it will bubble vigorously), then whisk in the cubed butter until smooth, followed by the sea salt. Pour into a heatproof bowl to cool slightly.
  3. Phase 2: Preparing the Churro Dough (Pâte à Choux). In a separate saucepan, combine the water, butter, 1 tsp sugar, and 1/2 tsp salt. Bring to a rolling boil over medium-high heat.
  4. Remove the pan from the heat immediately. Dump in all the flour at once and stir vigorously with a wooden spoon until a smooth, cohesive ball of dough forms and pulls cleanly away from the sides of the pan.
  5. Transfer the dough to a mixing bowl. Beat on medium speed for 1 minute to release steam and dry the dough slightly. Add the beaten eggs one at a time, mixing well after each addition until the dough is smooth, glossy, and holds a firm shape.
  6. Phase 3: Frying and Finishing. Heat the frying oil in a deep pot to exactly 350°F (175°C), using a thermometer to maintain temperature.
  7. Load the dough into a piping bag fitted with a large, open star tip. Carefully pipe 3-inch lengths of dough directly into the hot oil, using kitchen shears to snip the dough cleanly at the tip of the nozzle. Do not overcrowd the pot.
  8. Fry for 2–3 minutes per side, turning gently, until the churros are deep golden brown and cooked through. Remove with a slotted spoon and drain briefly on paper towels.
  9. In a shallow dish, combine the 1/2 cup sugar and 2 tablespoons cinnamon. While the churros are still hot, toss them immediately in the cinnamon-sugar mixture until fully coated.
  10. Serve the crispy cinnamon churro bites warm alongside the homemade salted caramel dipping sauce.