This popular snack is filled to order with chocolate or dulce de leche (a caramel, which, in Brazil, is called doce de leite).

Makes
12

Preparation

25min

Cooking

20min

Skill level

Mid
By
Average: 3.7 (7 votes)

Ingredients

  • 110 g (¾ cup) plain flour 
  • 110 g (¾ cup) self-raising flour 
  • 125 g unsalted butter 
  • 1 tbsp white sugar, plus extra, to sprinkle 
  • 2 egg yolks 
  • ground cinnamon, to dust 
  • 250 g (¾ cup) dulce de leche or canned caramel filling (see Note)
  • vegetable oil, to deep-fry

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time 1 hour

Sift the flours together into a bowl. Place butter and 375 ml (1½ cups) water in a saucepan over medium heat and stir until butter melts. Add sugar and a pinch of salt, bring to the boil and stir to dissolve sugar. Add combined flours and stir briskly with a wooden spoon for 2 minutes or until the dough is smooth and comes away from the side of the pan. Transfer dough to a bowl, cool slightly, then stir in egg yolks until well combined. Transfer to a piping bag with a 15 mm star nozzle, then seal the bag with string or elastic to prevent the dough drying out. Refrigerate for 1 hour.

Meanwhile, combine cinnamon and extra sugar in a large bowl and set aside until needed.

Spoon the dulce de leche into a second piping bag and cut a small hole in the corner.

Fill a deep-fryer or large pan one-third full with oil and heat over medium heat to 170°C (or until a cube of bread turns golden in 30 seconds). Line a tray with baking paper and pipe 12 cm lengths of dough onto the tray. Working in 2 or 3 batches, gently drop dough into oil and deep-fry, turning halfway, for 4 minutes or until crisp, golden and cooked through. Remove with a slotted spoon and drain on paper towel.

Using a sharp knife, make a lengthwise incision along each churros, taking care not to cut all the way through. Carefully pipe dulce de leche into the incision from one end to the other, taking care not to split the churros.

Toss churros in cinnamon mixture. Serve immediately.

Note
• Dulce de leche is available from specialist food shops and selected delis. Canned caramel filling is available from supermarkets.

Photography by John Laurie.