| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Mexican |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 667 |
| Fat | 33g |
| Saturates | 15g |
| Protein | 8g |
| Carbs | 85g |
| Sugars | 44g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCube the butter.
Place the butter and water in a medium-sized saucepan, cover with a lid and bring to the boil.
Combine the flour and baking powder in bowl.
Once the butter has melted, immediately add the flour mix and stir until the mixture comes together and pulls away from the sides of the pot.
Add the vanilla extract and mix well.
Allow the dough to cool until lukewarm. Place the dough into a piping bag fitted with a star nozzle.
Combine the sugar and cinnamon in a large bowl and set aside.
Preheat the oil to 190°C.
Pipe long strips of the dough into the hot oil, using scissors to cut the strips from the piping bag. Fry until golden brown, approx. 4-5 minutes.
Remove the churros from the oil and immediately toss in the cinnamon-sugar mixture.
Chop the dark chocolate.
To make the sauce, put the chopped dark chocolate, the caramel sauce, milk and cream in a pan and heat gently, stirring until glossy and melted. Once smooth and combined, add the sea salt flakes and stir to combine.
Serve the churros warm with the salted caramel chocolate sauce.
