Churros Recipe
Spanish fried dough stick & finish with dulce de leche.
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Ingredients
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Churro Dough
Frying
Topping
Dulce de Leche
Method
Churro Dough Preparation
- 1
Make the Dough
In a medium saucepan, combine 1 cup of water, 2 tbsp of unsalted butter, 1 tbsp of granulated sugar, and 1 tsp of salt. Heat over medium heat until the mixture comes to a boil.
- 2
Add Flour
Once boiling, remove from heat and quickly stir in 1 cup of all-purpose flour until fully combined and a dough forms.
- 3
Incorporate Eggs
Allow the dough to cool slightly, then add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 tsp of vanilla extract until smooth.
Frying
- 4
Heat Oil
In a deep frying pan or pot, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Pipe and Fry Churros
Transfer the churro dough to a piping bag fitted with a star tip. Pipe strips of dough (about 5 inches long) directly into the hot oil. Fry for about 2-3 minutes on each side, or until golden brown.
- 6
Drain and Cool
Using a slotted spoon, remove the churros from the oil and place them on paper towels to drain excess oil.
Topping
- 7
Sugar and Cinnamon Coating
In a shallow dish, mix 1 cup of granulated sugar with 2 tbsp of ground cinnamon. Roll the warm churros in the sugar mixture until evenly coated.
Dulce de Leche
- 8
Prepare Dulce de Leche
To prepare the dulce de leche, simply open the can of sweetened condensed milk and transfer it to a small saucepan. Heat over low heat for about 30-40 minutes, stirring frequently until it thickens to a caramel-like consistency.
