Mexican Churros have a special place in my heart. They were one of the first recipes I ever developed when I just started cooking. I’ve always had a massive sweet tooth and especially for deep-fried desserts. What makes Churros unique is the technique used to make the dough. Rather than mixing the ingredients in a bowl, you mix them in a pot with boiling water and cook the dough slightly before frying. You then pipe the dough with a star tip to create the iconic churro shape.
Lastly, they are coated in a mixture of cinnamon sugar immediately after coming out of the oil and served with rich Dulce de Leche. It all comes together to create a perfect bite with a crunch exterior, soft interior, and sticky Dulce de Leche.
Mexican Churros With Dulce de Leche
WHAT YOU'LL NEED
- Vegetable oil for frying
- For the Dulce de Leche:
- 1 can sweetened condensed milk
For the Dough:
- 1 stick of butter
- 1 ¼ cups water
- 1 tablespoon sugar
- ¾ teaspoon of salt
- 1 ¼ cups flour
- 3 eggs
For the Cinnamon Sugar:
- 1 cup sugar
- 1 tablespoon cinnamon
For the Dulce de Leche:
- Place the can of sweetened condensed milk into a large pot of water. Bring to a boil then reduce the heat to low and simmer for 2 hours. Carefully remove from the water. Allow to cool for 30 minutes before carefully opening with a can opener. Transfer to a serving bowl.
For the Mexican Churros:
- Preheat the vegetable oil in a large pot to 350 degrees Fahrenheit. In a small bowl, combine the cinnamon and sugar.
- In a medium-sized pot, heat the butter and water until the water is simmering, and the butter is melted. Add in the salt, sugar, and flour then mix until fully incorporated. Continue mixing while cooking on a low flame for 30-45 seconds. Transfer the dough into a large bowl and let it cool for 5 minutes.
- Mix in the eggs one at a time until it forms a homogeneous mixture. Transfer the dough into a piping bag fitted with a star tip.
- Pipe the churros, about 4-5 inches long, into the hot oil and fry until golden brown.
- Immediately place the churros, right out of the oil, into the bowl of cinnamon sugar and fully coat, then place onto a serving plate with Dulce de Leche.