Chilli sugar churros with caramel sauce
Bake it till you make it with these tantalising bite sized treats.
TOTAL TIME 45 min | SERVES 6 | VEGETARIAN
INGREDIENTS
CHILLI SUGAR
- 5 dried small red chillies
- ⅓ cup castor sugar
CARAMEL SAUCE
- 1 cup castor sugar
- ½ cup water
- 1 cup cream
CHURROS
- 100 g butter, chopped
- 1 cup water
- 1 cup flour
- ¼ tsp salt
- 3 eggs, lightly beaten
- 1 tsp vanilla essence
- ¼ tsp ground cinnamon
- Vegetable oil, for deep-frying
METHOD
CHILLI SUGAR
Process chilli until fine. Add sugar and process until combined. Transfer to a plate.
CARAMEL SAUCE
Stir sugar and water in a pot over low heat, without boiling, until sugar dissolves. Bring to the boil; boil without stirring, until golden. Gradually whisk in the cream, taking care as the mixture will splutter & steam. Stir over low heat until smooth. Remove from heat and allow to cool.
CHURROS
Bring butter and the water to a boil in a pot over medium heat. Add flour and salt; beat with a wooden spoon over high heat until mixture comes away from base and the side of the pot and forms a smooth ball. Transfer mixture to a small bowl and allow to cool for 10 minutes.
Beat in the eggs, one at a time until glossy. Add the vanilla and cinnamon. Spoon the mixture into a piping bag fitted with a 2cm fluted tube.
Fill a large pot or deep fryer one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 10 seconds). Pipe dough in 10cm lengths, in batches, into the oil; cut off the lengths with a knife or scissors. Deep-fry churros for 4 minutes, turning halfway through, until evenly golden and cooked through.
Drain churros on paper towel, then immediately toss in chilli sugar. Transfer to a tray and cover to keep warm. Repeat with remaining dough and chilli sugar.
Serve churros while still warm with the caramel sauce.
FOOD TEAM TIP: You can use 1 tsp chilli flakes instead of the dried chillies, but you will still need to process the mixture.
Chilli sugar churros with caramel sauce
Ingredients
- Chilli sugar
- 5 dried small red chillies
- ⅓ cup castor sugar
- Caramel sauce
- 1 cup castor sugar
- ½ cup water
- 1 cup cream
- Churros
- 100 g butter, chopped
- 1 cup water
- 1 cup flour
- ¼ tsp salt
- 3 eggs, lightly beaten
- 1 tsp vanilla essence
- ¼ tsp ground cinnamon
- Vegetable oil, for deep-frying
Instructions
For the chilli sugar
Process chilli until fine. Add sugar and process until combined. Transfer to a plate.
For the caramel sauce
Stir sugar and water in a pot over low heat, without boiling, until sugar dissolves. Bring to the boil; boil without stirring, until golden. Gradually whisk in the cream, taking care as the mixture will splutter & steam. Stir over low heat until smooth. Remove from heat and allow to cool.
For the churros
Bring butter and the water to a boil in a pot over medium heat. Add flour and salt; beat with a wooden spoon over high heat until mixture comes away from base and the side of the pot and forms a smooth ball. Transfer mixture to a small bowl and allow to cool for 10 minutes.
Beat in the eggs, one at a time until glossy. Add the vanilla and cinnamon. Spoon the mixture into a piping bag fitted with a 2cm fluted tube.
Fill a large pot or deep fryer one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 10 seconds). Pipe dough in 10cm lengths, in batches, into the oil; cut off the lengths with a knife or scissors. Deep-fry churros for 4 minutes, turning halfway through, until evenly golden and cooked through.
Drain churros on paper towel, then immediately toss in chilli sugar. Transfer to a tray and cover to keep warm. Repeat with remaining dough and chilli sugar.
Serve churros while still warm with the caramel sauce.
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