- 200ml milk
- 200ml water
- 250g butternut, peeled and cubed
- 125g butter
- 280g cake flour
- 3 extra-large eggs
- sunflower oil, to deep-fry
- 100g castor sugar
- 30ml (2 tbsp) ground cinnamon
- 125ml (½ cup) salted caramel + extra, to serve
Salted Caramel recipe
- 660g white sugar
- 250ml (1 cup) water
- 10 ml (2 tsp) sea salt
- 110g butter
- 375ml (1 ½ cups) fresh cream
- In a medium pot over medium heat, combine the milk, water and butternut, and cook, 20 minutes. Add the butter and, using a masher, mash the butternut until smooth. Remove from heat. Using a wooden spoon, quickly stir in the cake flour, until combined and the mixture comes together in a ball. Return to low heat and cook, stirring constantly, until the mixture pulls away from the sides of the pot and a film appears on the surface.
- Transfer the dough to a clean mixing bowl and cover with cling film to avoid a skin from forming. Allow to cool completely. Gradually add the eggs and stir to incorporate.
- Heat the oil over medium heat in a deep-fat fryer or deep pot to 180*C (if using a deep pot, measure the temperature with a sugar thermometer). Scoop the batter into a piping bag fitted with a large star nozzle and squeeze approximately 12cm-long churros directly into the hot oil (use scissors to snip off each length of the batter). Deep-fry until golden brown, about 5 minutes. Combine the castor sugar and cinnamon in a large bowl. Gently toss the churros through the cinnamon sugar while hot.
- Fill a piping bag with a 0,5cm small round nozzle with the salted caramel. Using skewers, carve a hole through the centre of each churro and squeeze the salted caramel into the “tunnels”. Serve the remaining salted caramel alongside.
INSTRUCTIONS FOR CARAMEL SAUCE
- Place the sugar and water in a medium saucepan over low heat and stir until the sugar has dissolved (do not stir until the syrup boils). Place a sugar thermometer in the saucepan and increase the heat to high. Bring to a boil and cook, 15 – 20 minutes, without stirring until the temperature reaches 150*C and the mixture is caramel in colour.
- Remove from heat and, working quickly, add the salt, butter and cream. Whisk to combine. Return to the heat and cook, a further 3 minutes or until slightly thickened. Remove from the heat and allow to cool completely.