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Recipe

Mini Churros with Dulce de Leche

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These traditional churros are golden crispy on the outside and warm and doughy on the inside. A perfect texture treat. Lightly sweetened with cinnamon-sugar and drizzled with Dulce de Leche, you can’t go wrong serving these to your family and friends.

  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 18 to 19 churros

Ingredients

Original reipce makes 2 dozen Change Servings

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Directions

HEAT water, butter, brown sugar and salt in a medium saucepan over medium heat, stirring occasionally, until butter is melted and sugar is dissolved. Stir in flour with a wooden spoon until dough is smooth and pulls away from pan. Remove from heat; let cool for 5 to 10 minutes.

BEAT dough in a large mixer bowl fitted with a paddle attachment on medium speed. Add eggs one at a time, incorporating completely after each addition. Stir in vanilla extract. Transfer dough to a piping bag or resealable gallon-size plastic bag fitted with a star-shaped, size 7 pastry tube (such as Ateco or Wilton). Place bag in the refrigerator while the oil heats.

ADD oil to a Dutch oven or cast iron skillet until it measures about 1 1/2 inches deep. Heat over medium-high heat to 375° F on a candy thermometer. Meanwhile heat oven to 175° F to keep churros warm while frying in batches. Line a large dish with paper towels to absorb any excess oil. Once oil reaches appropriate temperature, pipe 4-inch churros into the oil, using scissors to cut off the ends. Depending on the pan size, fry several at a time being careful not to crowd the pan or drop the temperature. Fry, turning occasionally, for 4 to 6 minutes or until deep golden brown on all sides. Adjust heat as needed so that the oil does not go below 350° F or above 375° F.

REMOVE cooked churros from oil and drain on paper towels before transferring to a tray in the oven to keep warm. Repeat with remaining dough.

COMBINE granulated sugar and cinnamon in a shallow dish. Roll warm churros in cinnamon-sugar. Serve warm drizzled with 1 ½ teaspoons of dulce de leche on each churro.

COOK’S TIP:
If you don’t have a pastry tip you can cut a ½-inch corner from the bottom of a resealable gallon-size plastic bag and pipe dough. The churros won’t have ridges but they will still be delicious!

Nutrition Facts

Amount Per Serving
Servings: 18 to 19 churros
Calories 130
Calories from Fat 70
%Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 16%
Cholesterol 45mg 16%
Sodium 90mg 4%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 0%
Sugars 9g
Protein 3g
Vitamin A 4%
Vitamin C 0%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet.
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