Churros with salted caramel sauce
Crispy on the outside, fluffy on the inside - these golden churros are coated in cinnamon sugar and served with a rich homemade salted caramel sauce. A classic Spanish-style treat perfect for sharing.
Updated : 07 October, 2025
Easy
About 20 min.
Ingredients
For the churros
45 grams
Butter
0.5 tablespoon
Sugar
0.5 teaspoon
Vanilla extract
65 grams
Flour
0.25 teaspoon
Sea salt
1
Eggs
as needed
Vegetable oil
For the salted caramel sauce
100 grams
Sugar
80 milliliters
Heavy cream
1 tablespoon
Butter
pinch
Sea salt
To serve
40 grams
Sugar
1 teaspoon
Cinnamon
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the churros, place 125ml/4fl oz water in a saucepan with the butter, sugar, and vanilla. Set over a medium–high heat and bring to the boil. Remove from the heat, add the flour and salt, and beat vigorously with a wooden spoon for about 30 seconds until the mixture thickens. Transfer to a large bowl, spread out slightly, and chill in the fridge or freezer for about 5 minutes.
Step 2
Heat the vegetable oil in a deep-fat fryer to 190C.
Step 3
Meanwhile, make the salted caramel sauce. Place the sugar in a saucepan with 25ml/1fl oz water and heat over medium–high for around 5 minutes, without stirring, until the liquid evaporates and the sugar turns a deep golden brown. Watch carefully to prevent burning.
Step 4
Once the sugar has caramelised, remove the pan from the heat and carefully pour in the double cream - it will bubble and spit. Whisk in the butter and a good pinch of sea salt until smooth and glossy.
Step 5
Take the churros dough from the fridge or freezer and beat in the egg using a wooden spoon until fully combined. Spoon the mixture into a piping bag fitted with a large star nozzle.
Step 6
Pipe the dough directly into the hot oil, cutting each churro to about 15cm/6in long with kitchen scissors. Fry for 3-5 minutes, or until lightly golden brown. Work in batches if needed. Remove and drain on kitchen paper.
Step 7
Mix the caster sugar with cinnamon and sprinkle generously over the warm churros. Serve immediately with the salted caramel sauce for dipping.