Sure, churros are deep fried, but one bite and you’ll be surprised how light and fluffy and not at all greasy they are! The trick is hot oil. The outside will crisp up and seal quickly, leaving the inside tender. And do churros always have to be coated with cinnamon sugar? No! I opted for garam masala and orange flavours.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: Mexican
Keyword: buttermilk, caramel, churros, toffee, white chocolate
Servings: 6serves
Ingredients
Churros
60gunsalted butter
250mlwater
10gcastor sugar
pinchof salt
120gflour
zest of ½ orange
2eggs
1litre vegetable oil for frying
Coating
50gcastor sugar
1tspgaram masala
zest of ½ orange
Toffee sauce
50gcastor sugar
90mlthickened cream
60gunsalted buttermelted
½teaspoonsalt
70gwhite chocolate
Instructions
In a medium saucepan, heat vegetable oil to 180°C.
To make the churro dough, bring butter, water and sugar to the boil. Stir in flour, salt and orange zest and vigorously mix for 2 minutes until the dough comes away from the side of the pan. Take off the heat and wait for about 3 minutes before adding the eggs, one by one. Keep mixing until eggs are completely integrated and a smooth dough is formed.
Spoon the dough into a piping bag fitted with a medium star nozzle. Pipe 10cm strips directly into the hot oil, cutting with scissors. Fry for about 5 minutes while frequently turning until they are golden all around. Drain on paper towels.
Combine sugar, garam masala and orange zest on a plate and toss the warm churros in the mix.
For the toffee sauce, make a caramel by melting sugar in a small saucepan. As soon as all sugar is melted and a golden colour develops, take the pan off the heat and carefully stir in cream and butter. Place back on low heat and stir until all sugar lumps are dissolved. Add salt and white chocolate and stir until smooth and silky.
Serve churros with the warm sauce.
Tip: The sauce will harden significantly when cooled. To make it pourable again, just microwave it for 20 seconds and stir until you have the desired consistency.