Grab a blanket and enjoy two irresistible Latin American sweets that pair perfectly to provide comfort and warmth for those chilly winter nights.
| Level: | Advanced |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable shortening
- 1/4 cup plus 1 tablespoon granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup cake flour (not self-rising)
- Vegetable oil, for frying
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon ground cinnamon
- For the hot chocolate:
- 2 1/2 cups milk
- 2 ounces semisweet chocolate, chopped
- 1 cup dulce de leche, plus more for topping
- 1 cinnamon stick, broken in half
- Whipped cream, for topping
Instructions
- Make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros). Let rest at room temperature, about 20 minutes.
- Meanwhile, make the hot chocolate: Bring the milk to a simmer in a saucepan over medium heat. Add the chocolate, dulce de leche and cinnamon stick. Cook, stirring, until the chocolate melts and the mixture is combined, about 2 minutes. Cover and keep warm over low heat.
- Fry the churros: Heat about 2 inches of vegetable oil in a Dutch oven or large pot until a deep-fry thermometer registers 360 degrees F. Combine the remaining 1/4 cup granulated sugar, the brown sugar and ground cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add to the cinnamon sugar and toss to coat.
- Remove the cinnamon stick from the hot chocolate and divide among mugs. Top with whipped cream and drizzle with dulce de leche. Serve with the churros.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1111 |
| Total Fat | 73 g |
| Saturated Fat | 17 g |
| Carbohydrates | 105 g |
| Dietary Fiber | 2 g |
| Sugar | 72 g |
| Protein | 14 g |
| Cholesterol | 53 mg |
| Sodium | 404 mg |
Reviews
I thought of it because it is cinco de mayo so what better way to celebrate than churros☺:-)
Is yummmy!
Best thing I have ever had