salted caramel

Churro is a deep-fried dough-like pastry of Spanish and Portuguese origin. It is also widely known in the regions of the world to Spanish and Portuguese people migrated. Today many consider it one of Mexico’s national desserts. In different countries, churros are eaten with different sauces, either chocolate sauce, milk caramel-based sauce, as well as the jam. One possible country of historical origin for churros is China, from where reached Spain and Portugal by traders. At the same time, a similar dessert is also mentioned in ancient Roman and Greek documents.
In most cases, churros are sprinkled with cinnamon sugar after baking. A great, simple dessert that will probably appeal to everyone. I made salted caramel for the churro’s sauce.

Preparation time: 30 minutes
Level: Medium
Quantity: 25-30 fifteen or twenty-centimeter-long churros

Ingredients:
Churros
250 ml of water
60 g of butter
15 g of sugar
A pinch of sea salt
140 g wheat flour
2 large eggs
1 teaspoon of vanilla sugar
Vegetable oil for frying
Sugar and ground cinnamon to flavor the churros

Salted caramel
200 g of sugar
100 g of butter
160 g of whipped cream
1 teaspoon of sea salt can be added more if desired to get a saltier caramel

Preparation:
Churros:

1. Prepare the dough. To do this, boil water in a saucepan, and add butter, sugar, vanilla sugar, and wheat flour.
2. On a lower heat, mix in the flour, constantly and quickly mix the dough with a wooden spoon until a uniform dough is formed that is quite elastic.
3. If the dough starts to stick slightly to the cooking pot, remove the dough from the stove, and keep stirring until the dough cools down a bit.
4. Add the eggs one by one and after adding each egg, mix the dough until smooth. The dough must be nice, uniform, and elastic, but not runny.
5. Put the dough in a piping bag, heat cooking oil in a cooking pot to a slightly higher than medium heat, and when the oil is hot enough, squeeze the churro sausage from the piping bag into the oil. Make the churros 15-20 cm long. When the length is sufficient, cut the dough with scissors and carefully drop the churro into the oil.
6. Bake 5-6 churros at once, depending on the size of the pot. Don’t make too many at once, or they won’t brown nicely.
7. Cook the churros, turning them over in between, for 5-6 minutes until they are golden brown.
8. Place the cooked churros on paper towels and let the oil absorb for a while, then place the churros in the sugar and cinnamon mixture and roll them so that they are nicely coated with sugar.

Salted Caramel:

1. Heat the sugar in a heavy-bottomed pan over medium heat, stirring constantly—the sugar clumps before it starts to melt.
2. Melt the sugar completely, during this time the sugar will also start to brown and form caramel.
3. Do not burn the caramel, but add the butter almost as soon as the sugar has completely melted, remove the pan from the stove, stir and add the whipped cream.
4. The caramel tends to break up, but keep mixing until it becomes smooth.

Serve with fresh churros.
Ready!!