Churros
My kids made these today during the school holidays. I helped with the deep-frying (and a little bit with mixing the eggs into dough) but otherwise it was all them - including the dulce de leche.
The key to churros in my opinion is quite a lot of salt, both in the mix and scattered on top. Otherwise there's just a bit too much sweetness.
Cooking time
<1hr
Serves
4-6
Ingredients
- 80 g butter
- 1 tsp salt
- 2 tsp vanilla paste
- 300 g plain flour, sifted
- 2 eggs
- 750 ml vegetable oil, for deep frying
- Cinnamon sugar
- ¼ cup caster sugar
- 1 tbsp ground cinnamon
- Dulce de leche
- 1 can sweetened condensed milk
- flake salt, to serve
Method
- First make the dulce de leche. Place the can of condensed milk in a tall saucepan and cover with water. Simmer for 2 hours, then allow to cool in the water to room temperature. Open the can (covering the top with a tea towel as you do, as it can release a little pressure), then transfer the dulce de leche to a small mixing bowl. Mix with a spatula for a minute until it becomes shiny.
- For the cinnamon sugar, mix the sugar and cinnamon together.
- For the churros, please the water, butter, salt and vanilla in a medium saucepan and bring to a simmer. Remove from the heat and stir in the flour. Mix well with a spatula to a sticky dough. Stir the eggs in one at a time until the dough is soft enough to pipe. Place half the dough into a strong piping bag fitted with a large star nozzle.
- Heat the oil to 165C. Pipe lengths of the dough into the oil, snipping the dough with scissors to drop it into the oil. Fry the churros in batches for about 5 minutes, turning occasionally until golden brown. Drain, then mix with the cinnamon sugar.
- Serve the churros with the dulce de leche. Scatter the dulce de leche with salt to serve.
