Churos Filled With Caramel Recipe

1. In a medium saucepan, combine water, butter, 2 tablespoons granulated sugar, and salt. Bring to a rolling boil over medium heat, stirring until sugar is dissolved and butter is melted.

2. Remove from heat and immediately add all-purpose flour in one addition. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan.

3. Return the dough to the heat and cook for about 1 minute, stirring constantly to dry it slightly. Remove from heat and let cool for 5–7 minutes.

4. Beat in eggs, one at a time (or add both eggs and mix with a stand mixer), mixing until the dough is glossy and pipeable.

5. Heat vegetable oil in a deep pot or heavy skillet to 375°F (190°C). Maintain temperature between batches.

6. Load a piping bag fitted with a large star tip with the dough. Pipe straight 6-inch strips directly into the hot oil. Use scissors or a sharp knife to cut off each strip as it enters the oil.

7. Fry churros in batches until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.

8. In a shallow dish, mix 1/2 cup granulated sugar with 2 teaspoons ground cinnamon. While churros are still warm, roll or toss them in the cinnamon-sugar coating to evenly coat.

9. If desired, slice each churro lengthwise to create a pocket. Pipe caramel filling into the pocket using a piping bag with a small tip. If using a thick caramel like dulce de leche, warm slightly for easier filling.

10. Serve churros warm with extra caramel sauce on the side or drizzle lightly with caramel and optionally dust with a pinch more cinnamon.