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
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1 cup water
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2 tbsp unsalted butter
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1 tbsp granulated sugar
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¼ tsp salt
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1 cup all-purpose flour
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1 large egg
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½ tsp vanilla extract
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Vegetable or canola oil, for frying
Cinnamon Sugar
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½ cup granulated sugar
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1½ tsp ground cinnamon
Dulce de Leche
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1 cup store-bought or homemade dulce de leche, warmed
Instructions
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Make the dough
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In a saucepan over medium heat, combine water, butter, sugar, and salt.
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Bring to a boil, then remove from heat.
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Stir in flour all at once until a smooth dough forms.
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Let cool 5 minutes, then mix in egg and vanilla until glossy.
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Heat the oil
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Heat oil in a heavy pot to 350°F (175°C).
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Pipe & fry
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Transfer dough to a piping bag fitted with a large star tip.
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Pipe 4–6 inch strips into hot oil, cutting with scissors.
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Fry in batches for 2–3 minutes per side until golden brown.
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Drain & coat
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Drain churros on paper towels.
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Roll warm churros in cinnamon sugar until well coated.
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Serve
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Serve warm with dulce de leche for dipping.
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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