Name: Brazilian-style churros with caramel sauce
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 12
Ingredients: 150g unsalted butter, chopped; 1 Tbsp caster sugar; Pinch fine salt; 250g plain flour; 3 free-range egg yolks; 100g ricotta; 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.

Brazilian-style churros with caramel sauce

This version of the Spanish churro is made with ricotta and filled with rich caramel sauce. Yum!

Serves 12

Prep

Cook

Total

10M

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Ingredients

150g unsalted butter, chopped

1 Tbsp caster sugar

Pinch fine salt

250g plain flour

3 free-range egg yolks

100g ricotta

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.

Method

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.

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