Recipe courtesy of Antonia Lofaso

Mini Churros

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  • Level: Intermediate
  • Total: 50 min
  • Active: 50 min
  • Yield: 10 to 12 servings
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Ingredients

Caramel Sauce:

1 cup milk

Two 13.5-ounce cans sweetened condensed milk

1 cup heavy cream 

1/2 teaspoon kosher salt 

Cinnamon Sugar:

1 1/2 cups granulated sugar

1/2 cup brown sugar 

1 teaspoon ground cinnamon 

Pinch large flake sea salt 

Churros:

2 cups water

14 tablespoons butter 

1/2 teaspoon kosher salt 

1/2 cup granulated sugar 

2 cups all-purpose flour 

30 ounces (3 3/4 cups) canola oil, for frying 

4 eggs 

Directions

Special equipment:
piping bags and tip; little waxed parchment bags for serving
  1. For the caramel sauce: Add the milk, 1 can condensed milk, cream and then the remaining can condensed milk to a blender. Add the salt. Blend, starting on low and going all the way up to high, until smooth. Pour into a serving dish.
  2. For the cinnamon sugar: Add the granulated sugar, brown sugar, cinnamon and sea salt to a shallow dish and mix together, breaking up any clumps with your fingers.
  3. For the churros: In a medium saucepan over medium high heat, combine water, butter, salt, and sugar and bring to a boil. Add the flour and mix vigorously with a wooden spoon until mixture is the consistency of an elastic paste.
  4. Add the hot mixture to the bowl of a stand mixer fitted with a paddle attachment and allow to cool to room temperature (do not refrigerate) for about 5 minutes.
  5. Meanwhile, fill a Dutch oven with oil to come about 3 to 4 inches up the sides. Heat to 375 degrees F.
  6. Turn the mixer on medium-low speed and add the eggs one at a time. Transfer dough to a piping bag. Pipe the dough in 3-inch pieces into the preheated oil. Fry until golden brown, 3 to 4 minutes. Drain on a paper towel-lined sheet tray and toss churros in the cinnamon sugar while they're still very warm. Serve churros in small waxed parchment bags with caramel sauce on the side.