⏎ All Recipes
Churro Dogs with Whipped Cream, Dark Chocolate and Salted Caramel

⏎ All Recipes
Churro Dogs with Whipped Cream, Dark Chocolate and Salted Caramel
This is a thing. Its one dessert made up of two kinds of doughnuts, sweet whipped cream, salted caramel and shaved dark chocolate. It is as good, as fun and as decadent as it gets. Just don’t make a nightly habit of it.
Directions
- For the donut buns, combine the yeast, milk and 2 teaspoons of the sugar in a bowl and let stand until frothy, about 5 minutes. Transfer to the bowl of an electric mixer and add the remaining 7 teaspoons sugar, egg yolks, melted butter and vanilla extract. Mix with the paddle attachment on medium Combine the flour, nutmeg and salt in a bowl then add to the mixer and mix until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 4-5 minutes. Let the dough rest 15 minutes then divide into 8 pieces. Roll each piece of dough into a 5-inch long cylinder. Place dough cylinders on a baking sheet that has been covered with parchment paper then cover with plastic wrap and let stand until doubled in bulk, about 1 hour.
- Meanwhile, for the caramel sauce combine the sugar with 1/4 cup water in a medium saucepan and bring to a boil over medium-high heat. Continue to boil until the sugar mixture turns golden, about 10-12 minutes. Remove from the heat and carefully stir in the heavy cream and salt, continuing to stir until the foaming subsides. Stir in the vanilla extract and reserve.
- Heat 3 inches of oil in an Anolon Authority 3-Quart Covered Straining Saucepan fitted with a deep-fry thermometer to 350°F -360°F. Carefully add 4 of the dough cylinders and cook, turning once, until golden brown on both sides, 3-4 minutes. Transfer to a wire rack to drain and cool. Repeat with the remaining dough. Lower the heat until the oil to medium.
- For the Churro dogs combine the butter, 2 tablespoons of the sugar, and salt with 1 cup of water in a medium saucepan over medium-high heat. Bring mixture to a boil; remove from the heat and stir in the flour until a dough forms. Add the eggs, one at a time, stirring until the dough comes back together before adding the next egg. Transfer the dough to a pastry bag fitted with a 1/2-inch star tip. Increase the heat under the oil to medium-high and bring the temperature to 360°F. Holding the pastry bag a few inches above the oil, squeeze out the dough, snipping off 3 to 4 6-inch lengths with a knife. Cook, turning occasionally, until golden brown all over, about 4-5 minutes. Transfer the churros to a wire rack and let drain 1 minute. Combine the remaining 1/2 cup sugar with the cinnamon in a large bowl. Add the drained churros and toss well to coat. Repeat with the remaining dough and cinnamon sugar.
- To assemble: cut the donut buns lengthwise along one side leaving a small hinge on the other side to keep the sides attached. Place a churro dog inside each bun then top with whipped cream, shaved chocolate and drizzle generously with the caramel sauce.
Ingredients
Donut Buns
- 1 .25-ounce package active dry yeast
- 3/4 cup warm milk, 100°F-110°F
- 3 tablespoons sugar, divided
- 2 large egg yolks
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- canola oil, for frying
Salted Caramel Sauce
- 1 cup sugar
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
Churro
- 4 tablespoons unsalted butter
- 1/2 cup + 2 tablespoons sugar, divided
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 2 teaspoons cinnamon
For Garnish
- Whipped cream
- Shaved dark or semi-sweet chocolate
Yield: 8 Servings