Salted Caramel Churros

Instructions

1. 1

   In a medium saucepan, combine sugar, water, and sea salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5 minutes, or until the syrup reaches 300°F on a candy thermometer.

   Tip: Use a candy thermometer to ensure the syrup reaches the correct temperature.

2. 2

   In a separate saucepan, combine unsalted milk, cocoa powder, and baking powder. Heat over medium heat, whisking constantly, until the mixture comes to a boil.

   Tip: Whisk constantly to prevent lumps from forming.

3. 3

   In a large mixing bowl, whisk together flour, cinnamon, and salt. Make a well in the center of the flour mixture and add the softened butter. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.

   Tip: Use a light touch to avoid developing the gluten in the flour.

4. 4

   Gradually pour the milk mixture into the flour mixture, whisking until the dough comes together in a shaggy mass. Add the vanilla extract and whisk until fully incorporated.

   Tip: Be patient and let the dough rest for 5 minutes to allow the flour to absorb the liquid.

5. 5

   Knead the dough for 5-7 minutes, until smooth and elastic. Cover the dough with plastic wrap and let rest for 30 minutes.

   Tip: Knead the dough until it becomes smooth and elastic to ensure the churros will be light and airy.

6. 6

   Heat the caramel sauce in a saucepan over low heat until warm and syrupy.

   Tip: Use a thermometer to ensure the caramel sauce reaches 115°F.

7. 7

   Pipe the dough into long, thin strips, about 1/2 inch in diameter. Cut the churros into 2-3 inch lengths.

   Tip: Use a piping bag or a plastic bag with a corner cut off to pipe the dough.

8. 8

   Fry the churros in hot oil (375°F) for 2-3 minutes on each side, until golden brown. Drain on paper towels.

   Tip: Use a thermometer to ensure the oil reaches the correct temperature.

9. 9

   Dip the fried churros in the warm caramel sauce and place on a wire rack set over parchment paper.

   Tip: Let the churros cool slightly before coating with salted caramel coating.

10. 10

    Coat the cooled churros in salted caramel coating.

    Tip: Use a spatula or your hands to apply the coating evenly.