Go Back
–+ servings
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine American, Mexican, Spanish
Servings 12
Calories 147 kcal

Equipment

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.

Nutrition

Calories: 147kcal
Keyword Caramel Churro, Churro, Churros recipe, Salted Caramel Churro, Salted Caramel Churro Recipe, Salted Churro
Tried this recipe?Let us know how it was!