Dulce De Leche Churros Recipe

Prepare wet base

In a medium heavy-bottomed saucepan combine 1 cup water, 1/2 cup whole milk, 1/2 cup unsalted butter, 2 tablespoons granulated sugar, and 1/2 teaspoon fine sea salt. Bring to a vigorous simmer over medium heat, stirring until butter melts and the mixture just begins to bubble around the edges.

Add flour

Remove the pan from heat, add 1 1/2 cups all-purpose flour all at once, and stir vigorously with a wooden spoon until a rough dough forms and pulls away from the sides, about 30–45 seconds. Return to low heat and cook, stirring constantly, for another 30–45 seconds to dry the dough slightly.

Cool slightly and add eggs

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle. Let cool 3–5 minutes so it stops steaming (still warm). Add 3 large eggs one at a time, mixing well after each addition until fully incorporated and the dough is glossy and holds a thick ribbon when lifted. Stir in 1 teaspoon vanilla extract. If dough seems too loose, add a little more beaten egg (up to 1 extra egg yolk) sparingly; if too stiff, add a teaspoon of warm milk.

Heat oil

Pour about 3–4 cups neutral oil into a heavy pot to a depth of 2–3 inches (use 4 cups as an estimate). Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning immediately.

Prepare coating

While oil heats, mix 3/4 cup granulated sugar with 1 teaspoon ground cinnamon in a shallow bowl for coating.

Pipe and fry churros

Fit a large pastry bag with a large star tip (1/2-inch to 3/4-inch opening). Fill the bag with the dough. Carefully pipe 4–6-inch strips of dough directly into the hot oil, cutting with kitchen scissors. Fry 3–4 churros at a time (do not overcrowd) until golden brown and cooked through, about 2–3 minutes per side. Use a slotted spoon to turn as needed so they brown evenly.

Drain and coat

Remove churros to a wire rack set over a baking sheet to drain briefly (30–60 seconds), then toss each warm churro in the cinnamon-sugar mixture until evenly coated. Keep churros warm in a low oven (200°F / 95°C) while you finish frying remaining dough.

Make dulce de leche

Method A (oven/stovetop caramelized condensed milk): Preheat oven to 425°F (220°C). Pour the sweetened condensed milk from the can into a small shallow baking dish (or double-wrap the unopened can in foil if using the can-boil method). For the baking dish method, cover tightly with foil and place the dish in a larger baking pan. Pour hot water into the larger pan to come halfway up the side of the small dish (water bath). Bake 60–90 minutes, checking and topping up water occasionally, until the milk turns deep caramel in color—stir every 20–30 minutes for an even color and smoothness. For the quicker stovetop method, place unopened can in a pot, cover fully with water, simmer gently for 2–3 hours (keeping can submerged), then cool fully before opening. After caramelizing, whisk in 1 tablespoon unsalted butter and 1/4 teaspoon sea salt (optional) to make a glossy sauce.

Alternate quick dulce de leche

If you prefer a faster method, use 1 cup store-bought dulce de leche and warm gently with 1 tablespoon butter to reach drizzle consistency.

Make ganache-style dip

Place 3/4 cup chocolate-hazelnut spread in a small heatproof bowl. Heat 1/4 cup heavy cream until just simmering, then pour over the spread. Let sit 30 seconds, then whisk until smooth and glossy. If mixture is too thick for dipping, warm briefly in 10–15 second bursts in the microwave or over a double boiler until reach desired consistency. Stir in chopped toasted hazelnuts (2 tablespoons) if using.

Serve

Arrange warm churros on a platter. Place the chocolate-hazelnut dip in a small bowl and the dulce de leche in another bowl or in a squeeze bottle for drizzling. Optionally dust churros with 2 tablespoons powdered sugar and drizzle an extra 1/4 cup dulce de leche over the churros for added decadence.

Storage

Churros are best served fresh. If you must store, keep in an airtight container at room temperature for up to 12 hours and reheat in a 350°F (175°C) oven for 5–7 minutes to restore crispness. Refrigerate leftover dulce de leche and chocolate dip in sealed containers for up to 2 weeks; warm gently before serving.