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A stack of golden brown Salted Caramel Churros on a plate. They have salt sprinkled on them and caramel sauce dripped over them

Salted Caramel Churros

These churros offer a delightful balance of sweet and salty with a hint of sea salt in the dough and a decadent salted caramel sauce for dipping.
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Prep Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American, Mexican, Spanish
Servings 12
Calories 147 kcal

Equipment

  • 1 Medium saucepan (for churros)
  • 1 Whisk
  • 1 Wooden Spoon or Spatula
  • 1 Large pastry bag fitted with a large star tip
  • 1 Deep fryer or large pot
  • 1 Tongs or slotted spoon
  • 1 Paper towel-lined plate
  • 1 Shallow dish for cinnamon-sugar mixture
  • 1 Small saucepan (for caramel sauce)

Ingredients
  

  • 1 Cup Water
  • 1/4 Cup Unsalted butter, cut into pieces
  • 1 Tbsp Granulated sugar
  • 1/4 Tsp Salt
  • 1/8 Tsp Fine sea salt
  • 1 Cup All-purpose flour
  • 1 Large Egg
  • Vegetable or canola oil, for frying
  • 1/2 Cup Granulated sugar
  • 1 Tsp Ground cinnamon

Instructions
 

  • Make the Churro Dough: In a saucepan, heat water, butter, sugar, salt, and sea salt over medium heat. Bring to a boil, stirring constantly. Reduce heat to low. Immediately add flour and stir vigorously until the dough forms a ball. Remove from heat, transfer to a bowl, cool for 5 minutes, then beat in the egg.
  • Make the Salted Caramel Sauce: In a small saucepan over medium heat, combine sugar and water. Cook without stirring until it turns a deep amber color. Remove from heat, carefully whisk in butter (mixture will bubble), then slowly whisk in heavy cream. Stir in vanilla and salt. Keep warm.
  • Heat Oil: Fill a deep fryer or pot with 2 inches of oil. Heat to 360°F (180°C).
  • Pipe and Fry Churros: Transfer dough to the pastry bag. Pipe 4-5 inch ropes of dough directly into the hot oil. Use a knife or scissors to cut the dough. Fry in batches until golden brown, flipping once.
  • Drain and Coat: Remove churros with tongs or a slotted spoon and drain on paper towels. Immediately roll in the cinnamon-sugar mixture.

Notes

Serving Suggestions: Serve warm with salted caramel sauce for dipping.
Storage Guidance: Best eaten fresh. Churros can be stored unfrosted in an airtight container at room temperature for a day. Salted caramel can be made ahead, stored in the refrigerator, and gently rewarmed before serving.
Recipe Notes:
  • Sea Salt: Use a good quality sea salt for the best flavor.
  • Caramel Temperature: Use a candy thermometer for accurate caramel temperature monitoring.
  • Oil Temperature (Churros): Monitor oil temperature throughout frying for consistent results.
Caution: Hot caramel can cause burns. Handle with care.
Keyword Caramel Churro, Churro, Churros recipe, Salted Caramel Churro, Salted Caramel Churro Recipe, Salted Churro