caramel affogato with cinnamon churros

  • 8 scoops store-bought caramel ice-cream
  • 2 cups (500ml) hot strong espresso 

cinnamon churros

  • 1 cup (220g) white (granulated) sugar
  • 1 teaspoon ground cinnamon
  • 100g unsalted butter, chopped
  • 1 cup (250ml) water
  • 1 cup (150g) plain (all-purpose) flour
  • 3 eggs
  • vegetable oil, for deep-frying
  1. To make the churros, place the sugar and cinnamon in a small, shallow tray and mix to combine. Set aside. 
  2. Place the butter and water in a medium saucepan over high heat and bring to the boil. Reduce heat to low, add the flour and beat with a wooden spoon for 2 minutes or until the mixture is smooth and comes away from the sides of the pan. Remove from heat and add the eggs, one at a time, beating well after each addition or until the mixture is glossy and smooth. Spoon the mixture into a piping bag fitted with a 1cm star-shaped nozzle. 
  3. Fill a large saucepan half-full with oil and heat to 180°C (350°F) on a deep-frying thermometer. 
  4. Pipe 4cm lengths of the mixture into the oil in batches, using scissors to snip the lengths. Cook, turning occasionally, for 2–3 minutes or until golden. Remove with a slotted spoon and drain on paper towel. While still hot, toss the churros in the cinnamon sugar and thread onto small metal skewers. 
  5. Divide the ice-cream between 4 x 2-cup-capacity (500ml) tall glasses. Pour over the coffee and serve with the churros. Serves 4.
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