Churros

👨‍🍳 Instructions

1. 1

   Prepare the dough: In a medium saucepan, combine the water, butter, and salt. Heat over medium heat, stirring occasionally, until the butter is completely melted and the mixture just begins to simmer. Do not boil.

   ⏱️ 5 minutes
2. 2

   Remove the saucepan from the heat. Add all the sifted flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Continue to cook and stir the dough over low heat for about 1-2 minutes to dry it out slightly. You should see a thin film form on the bottom of the pan.

   ⏱️ 3 minutes
3. 3

   Transfer the dough to a mixing bowl. Let it cool for about 5 minutes, stirring occasionally to release steam. The dough should be warm but not hot to the touch.

   ⏱️ 5 minutes
4. 4

   Add the eggs one at a time, beating well after each addition until fully incorporated. The dough will look lumpy and separated at first, but keep beating until it becomes smooth, thick, and glossy. It should hold its shape when piped.

   ⏱️ 7 minutes
5. 5

   Prepare for frying: Pour the vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat to 180°C (350°F). Use a thermometer to ensure the correct temperature. If you don't have a thermometer, a small piece of dough should sizzle immediately and float to the surface.

   ⏱️ 5 minutes
6. 6

   Pipe the churros: Transfer the dough to a piping bag fitted with a large star tip (about 1-1.5 cm opening). Carefully pipe strips of dough, about 10-15 cm long, directly into the hot oil. Cut the dough with kitchen scissors or a knife as you pipe to release it. Do not overcrowd the pot; fry in batches.

   ⏱️ 10 minutes
7. 7

   Fry until golden brown and crisp: Fry the churros for about 3-4 minutes per side, or until they are deeply golden brown and puffed up. Use a slotted spoon or spider strainer to turn them gently. Remove the fried churros from the oil and place them on a wire rack set over paper towels to drain any excess oil.

   ⏱️ 8 minutes
8. 8

   Coat in sugar: While the churros are still warm, gently toss them in a bowl with the granulated sugar until evenly coated. This helps the sugar adhere.

   ⏱️ 2 minutes
9. 9

   Fill with dulce de leche: Once cooled slightly, use a small knife to make a small hole in one end of each churro. Fill a piping bag fitted with a small, narrow tip with dulce de leche and pipe it into the hole until the churro is filled. Alternatively, use a small spoon to carefully fill each churro.

   ⏱️ 5 minutes