Description
At its heart, the Cinnamon Churros with Dulce de Leche is a deep-fried pastry made from a cooked dough known as a “pate a choux” variant. Unlike a doughnut which relies on yeast and long rising times, a churro gets its lift from the moisture trapped in the dough as it hits the hot oil. The result is a pastry that is dense enough to hold its shape but light enough to melt in your mouth.
Ingredients
Churros
1 cup water
2 tbsp unsalted butter
1 tbsp granulated sugar
¼ tsp salt
1 cup all-purpose flour
1 large egg
½ tsp vanilla extract
Vegetable or canola oil, for frying
Cinnamon Sugar
½ cup granulated sugar
1½ tsp ground cinnamon
Dulce de Leche
1 cup store-bought or homemade dulce de leche, warmed
Instructions
Make the dough
In a saucepan over medium heat, combine water, butter, sugar, and salt.
Bring to a boil, then remove from heat.
Stir in flour all at once until a smooth dough forms.
Let cool 5 minutes, then mix in egg and vanilla until glossy.
Heat the oil
Heat oil in a heavy pot to 350°F (175°C).
Pipe & fry
Transfer dough to a piping bag fitted with a large star tip.
Pipe 4–6 inch strips into hot oil, cutting with scissors.
Fry in batches for 2–3 minutes per side until golden brown.
Drain & coat
Drain churros on paper towels.
Roll warm churros in cinnamon sugar until well coated.
Serve
Serve warm with dulce de leche for dipping.
Notes
For an extra-special treat, serve the churros warm with a drizzle of melted dark chocolate or a dusting of powdered sugar alongside the dulce de leche. A pinch of chili powder or espresso powder in the cinnamon sugar adds a subtle twist, while pairing with hot coffee or Mexican-style hot chocolate makes it even more irresistible.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Spanish
Nutrition
- Serving Size: 3–4 churros with dip
- Calories: 450 kcal
Keywords: Spanish fried dough with caramel, homemade churros with milk jam, cinnamon sugar pastry sticks, traditional Mexican churros and dip