Chilli sugar churros with caramel sauce

Chilli sugar churros with caramel sauce

Bake it till you make it with these tantalising bite sized treats.

TOTAL TIME 45 min | SERVES 6 | VEGETARIAN 

INGREDIENTS

CHILLI SUGAR

• 5 dried small red chillies
• ⅓ cup castor sugar

 CARAMEL SAUCE

• 1 cup castor sugar
• ½ cup water
• 1 cup cream

CHURROS

• 100 g butter, chopped
• 1 cup water
• 1 cup flour
• ¼ tsp salt
• 3 eggs, lightly beaten
• 1 tsp vanilla essence
• ¼ tsp ground cinnamon
• Vegetable oil, for deep-frying

METHOD

CHILLI SUGAR

Process chilli until fine. Add sugar and process until combined. Transfer to a plate.

CARAMEL SAUCE

Stir sugar and water in a pot over low heat, without boiling, until sugar dissolves. Bring to the boil; boil without stirring, until golden. Gradually whisk in the cream, taking care as the mixture will splutter & steam.  Stir over low heat until smooth. Remove from heat and allow to cool.

 CHURROS

Bring butter and the water to a boil in a pot over medium heat. Add flour and salt; beat with a wooden spoon over high heat until mixture comes away from base and the side of the pot and forms a smooth ball. Transfer mixture to a small bowl and allow to cool for 10 minutes.

Beat in the eggs, one at a time until glossy. Add the vanilla and cinnamon. Spoon the mixture into a piping bag fitted with a 2cm fluted tube.

Fill a large pot or deep fryer one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 10 seconds). Pipe dough in 10cm lengths, in batches, into the oil; cut off the lengths with a knife or scissors. Deep-fry churros for 4 minutes, turning halfway through, until evenly golden and cooked through. 

Drain churros on paper towel, then immediately toss in chilli sugar. Transfer to a tray and cover to keep warm. Repeat with remaining dough and chilli sugar.

Serve churros while still warm with the caramel sauce.

FOOD TEAM TIP: You can use 1 tsp chilli flakes instead of the dried chillies, but you will still need to process the mixture. 

Print Recipe

Chilli sugar churros with caramel sauce

Serves: 6

Total Time: 45 minutes

Ingredients

• Chilli sugar
• 5 dried small red chillies
• ⅓ cup castor sugar
• Caramel sauce
• 1 cup castor sugar 
• ½ cup water 
• 1 cup cream 
• Churros
• 100 g butter, chopped 
• 1 cup water 
• 1 cup flour 
• ¼ tsp salt
• 3 eggs, lightly beaten 
• 1 tsp vanilla essence 
• ¼ tsp ground cinnamon 
• Vegetable oil, for deep-frying

Instructions

For the chilli sugar

1

Process chilli until fine. Add sugar and process until combined. Transfer to a plate.

For the caramel sauce

2

Stir sugar and water in a pot over low heat, without boiling, until sugar dissolves. Bring to the boil; boil without stirring, until golden. Gradually whisk in the cream, taking care as the mixture will splutter & steam.  Stir over low heat until smooth. Remove from heat and allow to cool.

For the churros

3

Bring butter and the water to a boil in a pot over medium heat. Add flour and salt; beat with a wooden spoon over high heat until mixture comes away from base and the side of the pot and forms a smooth ball. Transfer mixture to a small bowl and allow to cool for 10 minutes.

4

Beat in the eggs, one at a time until glossy. Add the vanilla and cinnamon. Spoon the mixture into a piping bag fitted with a 2cm fluted tube.

5

Fill a large pot or deep fryer one-third full with oil; heat to 180°C (or until a cube of bread turns golden in 10 seconds). Pipe dough in 10cm lengths, in batches, into the oil; cut off the lengths with a knife or scissors. Deep-fry churros for 4 minutes, turning halfway through, until evenly golden and cooked through. 

6

Drain churros on paper towel, then immediately toss in chilli sugar. Transfer to a tray and cover to keep warm. Repeat with remaining dough and chilli sugar.

7

Serve churros while still warm with the caramel sauce.

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Feature image: Aremedia