Churros

These churros are made with a simple choux-style paste, piped into hot oil and tossed with cinnamon sugar. Serve with a homemade dulce de leche made by gently simmering a tin of condensed milk for 2 hours until thick, caramelised and glossy!

• serves

  4

• prep

  10 minutes

• cook

  2:15 hours

• difficulty

  Mid

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

series • CookingPG

Ingredients

• 1 can sweetened condensed milk
• 2 cups (500 ml) water
• 80 g butter
• 1 tsp salt
• 2 tsp vanilla paste
• 2 cups (300 g) plain flour, sifted
• 2 eggs
• 3 cups (750 ml) vegetable oil, for deep-frying
• Sea salt flakes, to serve

For the cinnamon sugar

• ¼ cup caster sugar
• 1 tbsp ground cinnamon

Instructions

1. To make the dulce de leche, place the tin of condensed milk into a tall saucepan and fill with water until the tin is covered by at least 3-4 cms of water. Bring to a simmer and cook for 2 hours, topping up with extra water to ensure the tin is always covered, then remove from the heat, allowing the tin to cool completely in the water until it is room temperature. Open the can (covering the top with a tea towel as you do, as it can release a little pressure), then transfer the dulce de leche to a small mixing bowl. Mix with a spatula for a minute until it becomes shiny.
2. Combine the ingredients for the cinnamon sugar in a large mixing bowl and set aside.
3. To make the churros, combine the water, butter, salt and vanilla in a medium saucepan and bring to a simmer. Remove from the heat and use a wooden spoon to stir in the flour. Use a spatula to combine the mixture to a sticky dough, then add the eggs one at a time. Transfer the choux paste to a strong piping bag fitted with a large star nozzle.
4. Heat the oil for deep-frying in a medium saucepan. Pipe lengths of the dough into the hot oil, snipping the dough with scissors. Deep-fry the churros in batches for about 5 minutes, turning occasionally, or until golden-brown. Remove from the oil with tongs to a wire rack, then toss with the cinnamon sugar.
5. Serve the churros with the dulce de leche. Sprinkle the dulce de leche with sea salt flakes to serve.

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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.