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Churros with Dulce de Leche

plate of churros with dulce de leche dipping sauce

These delicious, golden churros are fried and dusted in cinnamon and sugar! Serve the churros with quick, easy-to-make dulce de leche that requires no hot water bath or pressure cooker!

Ingredients

Scale

Churros

  • 4 tablespoons of butter
  • 1 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 cups quality all-purpose flour
  • 4 eggs
  • 3 cups vegetable or canola oil for frying
  • 1/2 cup sugar plus 2 teaspoons cinnamon for dusting the churros

Dulce de leche

  • 1/2 cup sugar
  • 14-ounce can of sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Instructions

Make the churros

  1. Melt the butter in a 3.5 quart saucepan. Add the water, sugar, vanilla and salt. Stir and bring to a simmer over medium heat.
  2. Once the water/sugar mixture starts to simmer, add the flour and turn the flame all the way down. Stir quickly until a mass of dough forms. 
  3. Transfer the hot dough to the bowl of your stand mixer. Allow the dough to cool. You can speed up the cooling process by mixing the dough on slow speed for 4 minutes using a paddle attachment.
  4. Once the dough is just warm to the touch, add 1 egg at time. Let each egg incorporate fully into the dough before adding the next. Once the dough no longer looks wet and slimy add the next egg. Repeat this process until you’ve added and incorporated all the eggs.
  5. Transfer the batter to a large piping bag fitted with a 1M star tip. Make sure not to over-fill the piping bag. You want to leave about 4 or 5 inches of space between the dough and the top of the piping bag. Twist the bag, secure it with a bread-tie and set aside.
  6. Fill a pot or deep skillet with 2-3 inches of oil. Heat the oil to 325°F.
  7. Hold the tip of the piping tip about 1-2 inches above the oil. Pipe 2-3 churros at a time into 4-inch long strips. Hold the pastry bag with one hand (after you’ve piped the churro) and use your free hand to snip the churro with a pair of clean kitchen scissors. Fry the churros for 1 minute on each side, or until they turn golden brown on all sides.
  8. Transfer the churros to a plate lined with paper towels and fry the remaining batches.
  9. Place the churros in a 170°F oven while you prepare the dulce de leche. You’ll dust the churros in cinnamon/sugar after.

Make the dulce de leche

  1. Heat 1/2 cup sugar over medium heat in a non-stick frying pan or 2-quart saucepan. Stir constantly using a rubber spatula. Within a few minutes the sugar will start to liquify and turn amber in color. Keep stirring until the sugar fully dissolves into a brown-colored syrup.
  2. Turn the flame down to the lowest setting and add the sweetened condensed milk (keep stirring as you’re adding it) and then add the butter and vanilla extract. The caramelized sugar will start to harden and bubble when you add the ingredients. Keep stirring, the mixture will become smooth again after 5-7 minutes. 
  3. Once the mixture is completely smooth, carefully transfer it to a small bowl or mason jar. Let it cool slightly.

Dust the churros in cinnamon and sugar and serve

  1. Mix the sugar and cinnamon together on a plate or in a shallow baking dish. Set aside
  2. Remove the churros from the warm oven (they need to be warm so the cinnamon/sugar sticks to them). Place the churros in the dish one by one and spoon the cinnamon/sugar over them. Make sure to get all sides. Gently tap or shake the churros to remove any excess cinnamon/sugar.
  3. Serve the churros with warm dulce de leche.

 

Notes

  • I recommend making the dulce de leche at the end so that it doesn’t harden or thicken. Keep the churros in a 170°F oven while you make the dulce de leche. This will keep them nice and warm so that the sugar/cinnamon sticks to them.
  • Choux-pastry can be tricky. It’s really important to properly measure your flour. Always spoon the flour into a dry measuring cup and level the flour off with the flat edge of a butter knife.
  • It is very important to allow the dough to cool before adding the eggs. If you don’t, the heat from the dough will scramble the eggs and you’ll have to throw the dough away and start over.
  • Don’t overfill the piping bag! It’s important to leave 4-5 inches of space at the top so your batter doesn’t come out while piping. If you need to re-fill the bag with the remaining dough you can.
  • For perfect looking churros, cut the ends off with kitchen scissors right before dusting them with cinnamon/sugar.

Keywords: churros, choux pastry, fried, cinnamon, sugar, Mexican, Latin American, Portuguese, Spanish, dulce de leche, doce de leite