Baked Cinnamon Sugar Churros
with Salted Caramel Dip
Our baked riff on the sweet pastry is just as good as the original and pairs beautifully with a homemade salted caramel dip!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
680 g
Pizza Dough
(Contains Wheat May contain Mustard, Sesame, Sulphites, Barley, Egg, Milk, Soy)
2 tsp
Ground Cinnamon
(May contain Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
2 cup
White Sugar
(May contain Wheat, Sesame, Soy, Fish, Crustaceans, Milk, Peanuts, Egg, Triticale, Mustard, Sulphites, Tree nuts)
2 tbsp
Baking Soda
(May contain Peanuts, Mustard, Sesame, Crustaceans, Sulphites, Soy, Egg, Wheat, Fish, Triticale, Tree nuts, Milk)
113 mL
Cream
(Contains Milk)
Not included in your delivery
4 tbsp
Butter*
½ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 6 cups water and baking soda to a large pot. Bring to a boil over high heat.
- While water comes to a boil, lightly oil a clean work surface.
- Divide each dough ball into 4 pieces, then roll each piece into a 12-inch-long rope. Cut each rope in half. (NOTE: Don't worry if dough ropes shrink when cut into pieces.)
- Line a baking sheet with parchment paper.
- Working in two batches, add half the churro sticks to the boiling water and cook for 30 sec.
- Using a slotted spoon, gently remove churros, letting any excess liquid drip off. Place churros on the prepared baking sheet, spacing them each around 2 inches apart.
- Bake in the middle of the oven until golden-brown, 8-10 min.
- Meanwhile, add 1 cup sugar and 1/4 cup water to a medium pot over medium heat. Cook, without stirring, until sugar completely dissolves and turns an amber colour, 8-12 min. (NOTE: Sugar will start to clump at first, but resist the urge to stir it until the sugar is dissolved completely) Immediately remove the pot from heat and whisk in 2 tbsp butter (NOTE: Careful when whisking as the mixture will bubble up.)
- Slowly whisk in cream, 1 tbsp at a time, until completely incorporated. Whisk in 1/2 tsp salt.
- Pour salted caramel dip into a serving dish and set aside to cool to room temperature, 15 min.
- Melt 2 tbsp butter in the microwave.
- Remove churros from the oven and drizzle with melted butter. Toss to coat.
- Combine remaining sugar and cinnamon in a large bowl, then whisk to combine.
- Place churros, one at a time, in cinnamon sugar mixture, tossing until coated. Repeat with remaining churros. (NOTE: Any remaining cinnamon sugar makes a great oatmeal or cookie topping!)
- Transfer churros to a serving plate.
- Serve salted caramel dip alongside for dipping.