Made these Churros in my Sur la Table cooking class. You can make these Churros right in your Dutch Oven, but make sure you have a thermometer handy to keep the temperature at 350F or they’ll soak up the oil. The Chocolate-Dulce de Leche Dip was delicious, they had to stop me from eating the entire bowl. Serves 4-6
Vegetable oil for frying
1 cup water
1/2 cup (1 stick) butter
1 cup flour
3 eggs, beaten
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
Chocolate-Dulce de Leche Dip:
1/2 cup Dulce de Leche
1/4 cup bittersweet chocolate chips
1 teaspoon salt
1 tablespoon unsalted butter or if using salted butter don’t add the teaspoon of salt.
In your Dutch Oven add 3” of oil and heat to 350F, using a cooking thermometer. In a saucepan add the water with the butter and salt, bring to boil over high heat. Using a wooden spoon stir in the flour. Reduce heat to low and stir vigorously until the mixture forms a ball around the spoon, about a minute. Remove the dough from the heat and while stirring constantly gradually beat the eggs into the dough. Transfer dough into a pastry bag filled with a #8 star tip.
Prepare your cinnamon sugar by combining ingredients in a bowl or parchment paper lined baking sheet. Set aside.
Squeeze a 2-3 6” Churro logs into the hot oil, turning frequently and adjusting temperature if oil goes below 350F. Cook until golden brown, about 6 minutes. When done transfer to a paper plate or a plate with a paper towel to remove oil. When cool enough to handle roll in the cinnamon sugar to coat, then transfer to a serving plate. Repeat until all the dough is used.
For the dip. Add water to a saucepan when it is boiling place a glass or stainless steel bowl on top add in your chocolate chips and stir until melted. Add in the rest of the ingredients and mix until incorporated. Transfer to a serving bowl and serve with churros. Yum Yum!
Items you may need with this recipe: