Churros with Bourbon Lime Caramel Sauce
Those who know me, know that I absolutely have a sweet tooth! I remember my aunt making homemade Nanaimo bars, or my mom's apple crisp as my all-time faves, and having a hard time not eating so much of it that it would give me a stomach ache. Let's be honest, I still get that way with those desserts.
One weekend, on my way to my parents for dinner, I went to a bakery to pick up some bread to have with dinner and they had churros available. I had heard of them before, but never had one. These were a baked version, and while they still tasted good, I had a feeling they would be way better fried, like a doughnut. Then came a local fair one summer and there it was... a churro cart! After chatting with the owner/operator of the cart, he shared that he makes the dough fresh and the churros are made to order, so I absolutely ordered one! And that's when I started my relationship with churros, and we're still going strong after all these years!
Is there anything better than delicious, fresh and silky dough, fried up to airy, fluffy perfection, then coated with cinnamon and sugar? YUP! A bourbon lime caramel sauce to dip it in! At first, I was going to go with a simple caramel sauce for this recipe, but then was talking to a friend who said he had once tried a fresh lime squeezed into the caramel sauce when having a churro and it was amazing. So, I gave it a go, and of course because I love all things bourbon, it also found it's way into the sauce! This is quite possibly the best sauce ever... It could even go on ice cream, on any dessert really, heck, even scooped on a spoon!
When making the churros, use a thermometer to watch the temperature of the oil and make sure it's staying in the proper range (it will drop if you have too much dough in the pot). Also, don't rush them. Let them cook fully to ensure they are fully cooked throughout (they will also continue to cook as they cool).
Having a dinner party? Excusing yourself to go fry up some churros might not be the best idea, but have no fear, these heat up really well. Make the churros ahead of time and let them cool completely. When you're getting close to dessert time, place them on a baking sheet and into the oven at 325F for about 6 minutes. The sauce can also be made ahead of time and warmed up on medium heat in the microwave prior to serving.
I hope you enjoy these churros! They're a delicious street food, which you can make at home. Feel free to make them your own and try different sauces. They pair great with chocolate or berry sauces as well.
- The Kid
1/2 cup butter (cut)
1 cup water
1/4 tsp smoked sea salt
1 cup all-purpose flour
Vegetable oil (for frying)
1/2 cup granulated sugar
2 tbsp cinnamon
Bourbon Lime Caramel Sauce
1 cup water
1/4 cup granulated sugar
1/2 cup cream (heavier the cream, the thicker the sauce)
pinch of salt
1 tbsp bourbon
1. Combine sugar and cinnamon and mix until completely combined.
2. In a medium pot over medium heat, add butter, water and salt, and heat until the butter has melted, stirring often.
3. Remove the pot from the heat, and add the flour, then mix until it has been combined and forms a dough
4. Let the dough cool for about 2 minutes, then incorporate the eggs, one at a time, until they are completely combined into the dough.
5. Add the dough into a strong piping bag, fitted with a star tip
6. Heat oil over medium-high heat, to bring it to 350-370F
7. Pipe dough into the oil, and cut off at the piping tip. (make in batches of 3-4 at a time not to overcrowd the pot). Cook for 3 minutes per side, then flip and cook an additional 1 minute per side.
8. Remove from oil and set on a cooling rack lined with paper towel
9. After cooling for 1 minute, shake in the cinnamon/sugar mixture until the churro is completely coated.
10. Plate and serve with Bourbon Lime Caramel Sauce
Bourbon Lime Caramel Sauce
1. Add water and sugar to a large frying pan over medium heat
2. Move the mixture around every few minutes as it cooks (don't stir it). Let cook for 12-15 minutes until the mixture becomes amber in colour. Keep an eye on it as it can go from amber to burnt within a minute.
3. Remove from heat and add the cream, stirring constantly until it has been combined into the sugar mixture.
4. Add the bourbon and stir in to the caramel. Place pan back on the element and stir and heat for 1 minute to combine flavours.
5. Before serving, squeeze juice from half a lime into the caramel and stir.