How To Make Homemade Baked or Fried Churros with Easy Caramel Dipping Sauce // Lindsay Ann Bakes

flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

Coconut oil is a healthier fat alternative.

Add 1 cup of water to a medium saucepan over medium-high heat.

Add 6 tablespoons of unsalted butter, 2 tablespoons of white sugar, and 1/4 teaspoon of salt to the water and bring to a boil, stirring together.

Once boiling, add 1 cup of all-purpose flour and vigorously stir with a wooden spoon until it forms a ball of dough, about 1 minute.

Remove from heat and let the dough cool slightly before adding 2 eggs one at a time, stirring until smooth and glossy, which takes about 3 to 4 minutes.

Add 1 teaspoon of vanilla extract and continue stirring until fully incorporated.

Transfer the dough into a piping bag fitted with an open star tip (Wilton 1M, Aco 824, or Wilton 4B).

In a small bowl, mix 1 1/2 cups of white sugar with 1 1/2 teaspoons of brown cinnamon for coating the churros.

For frying, heat about 2 to 4 inches of oil in a saucepan over medium heat until it reaches 350°F.

Pipe the dough into the hot oil, using scissors or a knife to slice it off, and fry for about 2 to 4 minutes, flipping occasionally until golden brown.

Use a slotted spoon to transfer the churros to a paper towel-lined plate to drain.

While still warm, toss the churros in the cinnamon sugar mixture.

For mini churro bites, snip off about one inch of dough into the oil and fry until golden brown.

To make the dulce de leche dipping sauce, remove the label from a can of sweetened condensed milk and place it in a large pot of water.

Bring the water to a simmer over medium-high heat and let it simmer for about 2 to 2 1/2 hours, flipping the can occasionally.

Remove the can from the water and let it cool on a cooling rack before opening it to reveal the dulce de leche.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens