Ingredients
Serves: 6 people
Prep time: 20 minutes
Cooking time: 15 minutes
Churros Batter:
- 240 g water
- 50 g unsalted butter, diced into small pieces
- 25g white granulated sugar
- 1 pinch cinnamon
- 1 pinch nutmeg
- 1/4 teaspoon salt
- 125 g all-purpose flour
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- Cinnamon Sugar:
- 100 g white granulated sugar
- 2 teaspoons ground cinnamon
Salted Caramel Sauce:
- 200g sugar
- 100ml cream
- 50g butter, diced
- 1 pinch of sea salt
Method
Make the churros batter:
- Bring the water, butter, spices, salt and sugar to a simmer in a medium saucepan over medium-high heat
- When the butter has melted, add the flour and quickly stir it in with a spatula
- Continue to cook, stirring constantly until the mixture is thick & transfer to a large bowl
- Leave the dough to cool for 2 to 3 minutes
- Add the whole egg and vanilla essence and incorporate fully using a spatula
- Transfer the dough to a piping bag and pipe the churros onto a lined baking tray
- Transfer the tray into a refrigerator for 1 hours or freezer for 10 minutes
Meanwhile, prepare the cinnamon sugar and salted caramel sauce
- For the cinnamon sugar, combine the cinnamon and sugar in a bowl and set aside
- For the salted caramel sauce, in a medium saucepan set over medium-high heat, combine the sugar with the water and stir to combine
- Cook, without stirring, until the sugar has turned a deep amber hue, approximately 10 to 12 minutes
- When the caramel is ready, remove from the heat and add the cream carefully
- Slowly whisk until the mix is smooth, be careful of splatters when you add the cream
- Whisk in the butter, and then the salt, taste and set aside
- Preheat the air fryer at 190 degree Celsius
- Place the churros logs into the basket and fry until golden, about 7 to 10 minutes
- Transfer the churros from the air fryer to the bowl of cinnamon sugar and toss to coat
- Serve with a deep ramekin of salted caramel sauce to dip
Chef's Tips:
- Caramel colour matters - Go for a deep amber colour caramel. A light caramel will be too sweet, while a dark caramel will be bitter.
- Cook the dough properly on the stove: After adding flour to the water, cook and stir the dough for 2–3 minutes until it forms a ball; this removes excess moisture and prevents soggy churros
- Use a star-tip nozzle: It creates deep ridges, which helps the churros to crisp better and cook more evenly
