Burnt Caramel Panna Cottas Recipe – Spanish Special

Combine 1/2 cup of sugar and 1/2 teaspoon of cinnamon in a shallow bowl for the cinnamon sugar coating.

Prepare a large plate lined with double layers of paper towels to place the cooked churros.

Fill a large pot or deep skillet with 1 1/2 to 2 cups of oil.

In a medium-sized saucepan, melt the butter. Add water, sugar, vanilla extract, cinnamon, and salt. Bring to a simmer for 5 minutes, stirring occasionally. Add the flour and stir vigorously with a large wooden spoon until the mixture forms a cohesive ball.

Remove from heat and let it cool for 10 minutes or until it’s just warm to the touch.

While the dough is cooling, heat the oil over medium-high heat to 360°F (180°C).

Once the dough has cooled, add one egg and beat quickly until fully incorporated (the mixture may seem like it’s not coming together, but continue beating). Add the second egg and repeat until a smooth dough forms.

Transfer the dough into a sturdy, double-lined pastry bag fitted with a large open star tip nozzle (such as Wilton 1M or Ateco 845/846).

Cooking the Churros: Lightly oil the blade of your scissors and set them aside. Carefully pipe 5-6 inch long strips of dough into the hot oil, cutting the ends with oiled scissors. Fry 4-5 churros at a time to avoid overcrowding the pot.

Fry until golden brown on each side, about 2 minutes per side. Transfer to the paper towel-lined plate for a few seconds, then roll them in the cinnamon sugar mixture.

Repeat with the remaining dough.

Serve the churros warm with melted chocolate or caramel sauce, fruit, or ice cream.