150g unsalted butter, chopped
1 Tbsp caster sugar
Pinch fine salt
250g plain flour
3 free-range egg yolks
Vegetable oil, for deep-frying
1/2 cup cinnamon sugar
1 cup canned caramel filling (such as dulce de leche or Nestlé Top ’n’ Fill)
Note: Allow 1 hour chilling.
Put butter, sugar, salt and 375ml water in a large saucepan over a medium heat. Once simmering, sift in flour. Cook, stirring, until mixture comes away from sides of pan. Set aside to cool slightly. Beat in yolks and ricotta. Put in a piping bag fitted with a 1.5cm star-shaped nozzle. Refrigerate for 1 hour.
Heat oil in a large frying pan to 180°C. Pipe in batter in 12cm lengths, cooking in batches (don’t overcrowd pan). Fry for 3 minutes or until golden and crisp. Drain on paper towel. Dust with cinnamon sugar.
With a serrated knife split churros enough to pipe in filling. Put caramel in piping bag fitted with 5mm plain nozzle. Pipe into churros. Serve immediately.