Butternut churros with caramel sauce
- 200ml milk
- 200ml water
- 250g butternut, peeled and cubed
- 125g butter
- 280g cake flour
- 3 extra-large eggs
- sunflower oil, to deep-fry
- 100g castor sugar
- 30ml (2 tbsp) ground cinnamon
- 125ml (½ cup) salted caramel + extra, to serve (click here for the recipe )
In a medium pot over medium heat, combine the milk, water and butternut, and cook, 20 minutes. Add the butter and, using a masher, mash the butternut until smooth. Remove from heat. Using a wooden spoon, quickly stir in the cake flour, until combined and the mixture comes together in a ball. Return to low heat and cook, stirring constantly, until the mixture pulls away from the sides of the pot and a film appears on the surface.
Transfer the dough to a clean mixing bowl and cover with cling film to avoid a skin from forming. Allow to cool completely. Gradually add the eggs and stir to incorporate.
Heat the oil over medium heat in a deep-fat fryer or deep pot to 180*C (if using a deep pot, measure the temperature with a sugar thermometer). Scoop the batter into a piping bag fitted with a large star nozzle and squeeze approximately 12cm-long churros directly into the hot oil (use scissors to snip off each length of the batter). Deep-fry until golden brown, about 5 minutes. Combine the castor sugar and cinnamon in a large bowl. Gently toss the churros through the cinnamon sugar while hot.
Fill a piping bag with a 0,5cm small round nozzle with the salted caramel. Using skewers, carve a hole through the centre of each churro and squeeze the salted caramel into the “tunnels”. Serve the remaining salted caramel alongside.
Recipe and styling by Nomvuselelo Mncube Photograph by Dylan Swart