250mL water, 75g butter, ¼ tsp salt, 2 tbsp Chek Hup Crystal Rock Sugar, 140g plain flour, 2-3 large eggs, ¼ tsp baking powder
150g Chek Hup Coffee Rock Sugar, 1 tbsp cinnamon powder (combine all)
Salted Caramel Sauce:
50g Chek Hup Crystal Rock Sugar, 150g Chek Hup Brown Sugar, 140mL cream, 50g butter, ½ tsp salt
Method for Salted:
Sprinkle Chek Hup Crystal Rock Sugar in an even layer in a large pan over medium heat. Once completely melted, turn off the heat. Carefully pour in the cream, stir till smooth. Add in Chek Hup Brown Sugar and allow to dissolve. Gradually whisk in the butter and season with salt to taste.
- To prepare churros batter: Heat the water, butter, salt and Chek Hup Crystal Rock Sugar in a large pot over medium heat. Stir in the flour and cook until the dough forms a ball. Remove from heat and leave to cool slightly.
- Using a hand mixer, whisk the eggs into the dough one at a time to form a smooth, shiny batter. Transfer into a piping bag fitted with a star nozzle.
- Heat oil, pipe the dough into the hot oil (about 6cm), fry until golden brown.
- Roll the churros in the cinnamon sugar to coat. Serve with the warm salted caramel sauce.