Mexican Churros with Caramel Coffee Dipping Sauce
It is a special day because we’re celebrating Cinco de Mayo, and we’ve got a good classic Mexican dessert – Churros, with a bonus caramel dipping sauce.
Start with the Dipping Sauce
Now, churros come with dipping sauce. This dipping sauce you really need to make about an hour ahead of time, so then it can cool off to room temperature. It’s a three ‘C’ dipping sauce – Crown Caramel Coffee. You can find the easy recipe for our sauce below, but now on to the churros!
It’s Churro Time
First, we’re going to need 2 cups of water and boil it together with 2 cinnamon sticks in a large saucepan or pot for about 2 to 3 minutes. Remove the sticks and add the butter and vanilla. While that butter melts, let’s mix up some dry ingredients.
To start the churros, we’re going to sift 2 cups of flour, that’s going to make things really light and fluffy. Next add the sugar, baking powder, salt and brown sugar. I like to also sift the brown sugar to get out any clumps.
Sift the flour.
Stir in the eggs, which are going to act as a binder.
At this point, the dough will be a little wet, so to that, add a little flour about ¼ to ½ cup at a time. We want this to be able to form into a thick ball that is like the consistency of cookie dough batter. It’s going to take a good amount of stirring to make the right dough consistency for a churro.
Make sure that the dough isn’t too wet.
Fry the Churros Right
Now let’s get a piping bag with a star nozzle on the end.
Pipe the churros into hot fry oil that has been heated to about 350 degrees F. I like to squeeze them into about 6 to 8-inch strands.
You’ll need to roll them around just a little bit to get them cooked evenly. You don’t need to fry them too long, just until they are a light golden brown so there is still a soft center.
Fry the churros until they are slightly brown.
When you strain them from the oil, immediately toss the churros in the cinnamon and sugar mixture (recipe below) to generously coat. These are best served warm, so don’t let them sit there too long… or our beagle might get them!
Now don’t forget what goes great with these churros…The Crown Coffee Caramel sauce that we had made earlier. Y’all, this is an easy classic Mexican dessert that is perfect for Cinco de Mayo or anytime you want a sweet treat. Enjoy!
Give them a good coating of sugar and cinnamon.
Churros - Cowboy Kent Rollins
Ingredients
- ½ cup sugar
- 2 tablespoons cinnamon
- 2 cups water
- 2 cinnamon sticks
- 4 tablespoons butter
- 1 teaspoon vanilla
- 2 to 2 ½ cups all-purpose flour sifted
- 3 tablespoons sugar
- 2 tablespoons brown sugar sifted
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs beaten
- Oil for frying
- Caramel Coffee Dipping Sauce below
Instructions
- In a shallow bowl, combine the ½ cup sugar and cinnamon. Set aside.
- In a large saucepan or pot, add the water and the cinnamon sticks and bring to a boil over high heat for 2 to 3 minutes.
- Remove the cinnamon sticks and turn the heat to low. Stir in the butter and vanilla. Continue cooking until the butter has melted, stirring frequently.
- In a mixing bowl, combine 2 cups flour, brown sugar, baking powder and salt. Slowly stir the flour mixture into the water mixture. When the flour has been absorbed, remove the pan from the heat.
- Stir in the eggs. Slowly stir in the flour until you get a thick, cookie dough consistency. Place the dough into a piping bag with a large open star piping nozzle attached.
- Add the oil to a Dutch oven or cast iron skillet to about 1 ½ -inches deep. Heat to 350 degrees F. Pipe the dough into strands (about 6 to 8-inches long) in the fry oil. Fry about 2 to 3 minutes or until a light golden brown, rotating as needed.
- Strain the dough from the oil and immediately place in the cinnamon sugar mixture and toss to generously coat. Place on a plate or wire rack. Best if served warm. Dip in the caramel coffee sauce, if desired.
Caramel Coffee Dipping Sauce for Churros - Cowboy Kent Rollins
Ingredients
- ½ cup sugar
- ½ cup light brown sugar
- 4 tablespoons butter
- ¼ cup evaporated milk
- 1 tablespoon instant coffee
- 1 tablespoon Whiskey we use Crown Royal
- 1 teaspoon vanilla
Instructions
- In a small saucepan, melt the butter over medium heat. Stir in the sugar and brown sugar until combined. Stir in the milk, instant coffee and whiskey. Bring to a boil for 2 to 3 minutes, stirring frequently.
- Remove from the heat and whisk in the vanilla. Let cool to room temperature and serve with churros.
