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Churros with dulce de leche

Course Dessert, streetfood
Cuisine Latin American, Uruguay
Prep Time 20 minutes
Cook Time 20 minutes
Dulce de leche 2 hours

Ingredients

Dulce de Leche

  • 1 can condensed coconut milk

Churros

  • 200 mL water
  • 2 tbsp plantbased margarine
  • ½ tsp salt
  • 2 tsp sugar
  • 200 mL all purpose flour
  • ~200 mL oil for deep frying amount depends on your pot
  • sugar for coating

Instructions

Dulce de leche

  • Can be made in advance.
  • Place can of condensed coconut milk in large pot and cover with water, a few centimeters above the can. Bring pot to a low simmer, reduce heat to low.
    Let simmer for 2-3 h.
    Check occasionally and make sure the can is covered with water
  • Let cool before opening the can.
  • Can be made a few days in advance and stored in the fridge.

Churros

  • Mix water, margarine, salt and sugar in a pot. Bring to a simmer and allow margarine to melt.
  • Mix in the flour. The dough will be very stiff.
  • When cool enough to handle, fill a piping bag with the dough.
  • Heat oil for deep frying. About 150°C.
    If you don't have a thermometer, you can try adding a small piece of dough. It shoudl start bubbling straight away and turn golden in about 1 min.
  • Pipe strands of dough onto a parchment sheet, using a knife or scissors to cut it from the bag. This requires a lot of force as the dough is very dense. Pipe out a few strands (5-7) and add to the oil in batche.
    You can pipe straight into the oil bath but this is a bit of a safety issue.
  • Deep fry the strands for a few minutes, until they start to turn golden.
    Place on a paper towel to get rid of some oil and then roll in sugar.
  • Enjoy with your dulce de leche. The churros can be eaten straight away or enjoyed a few h later.