Classic Street Churros with Dulce de Leche

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining flavor.

dulce de leche

🥗Healthier: Greek yogurt

💰Cheaper: caramel sauce

Greek yogurt offers a tangy contrast while being lower in sugar.

Start by making dulce de leche from a can of condensed milk by placing it in a pot covered with warm water and simmering for about two and a half hours.

After two and a half hours, pour out the hot water and let the can cool before opening.

In a pot, simmer 2 and 1/4 cups of water on medium-low heat, then add 125 grams of butter and 2 and 1/2 tablespoons of sugar until melted.

Once melted, add 1 and 1/2 cups of flour and mix vigorously for a few minutes until the dough pulls away from the sides.

Remove from heat and let the dough cool for about an hour.

Transfer the dough to a mixing bowl and add 3 large eggs one at a time, mixing well after each addition, and scrape down the sides of the bowl.

Add 1 teaspoon of vanilla extract to the dough.

Fill a piping bag with the churro dough using a number 1M piping tip.

Pipe long strips of dough onto a tray lined with plastic wrap and freeze to firm up.

Prepare cinnamon sugar by mixing 1/2 cup of granulated sugar with 2 tablespoons of cinnamon in a large bowl.

Heat vegetable oil in a pot to about 360 degrees Fahrenheit for frying.

Trim the churros to desired lengths and fry them in batches, ensuring not to overcrowd the pot.

Fry churros until golden brown, then drain on paper towels and toss in the cinnamon sugar mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens