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Churros With Chocolate-Dulce de Leche Dip Recipe

Churros With Chocolate-Dulce de Leche Dip Recipe
  • Category

    Dessert

  • Cusine

    Southern

What do you need?
How to make?

Ingredients

For the Churros:

8 cups vegetable oil

1 cup sugar

1 tablespoon ground cinnamon

2 cups milk, at room temperature

4 unsalted tablespoons butter, cut into 4 pieces

1 teaspoon salt

1 stick cinnamon

2 teaspoons pure vanilla extract

1/2 teaspoon ground nutmeg

2 cups all-purpose flour

3 large eggs, at room temperature

 

For the Chocolate-Dulce de Leche Dip:

1/2 cup dulce de leche

1/4 cup bittersweet chocolate chips

1 teaspoon Maldon salt

1 tablespoon unsalted butter

Directions

Heat oil in Dutch oven or large pot over medium-high heat until temperature registers 350 degrees F on deep-fat thermometer. . Fit pastry bag or sturdy gallon-sized zipper-lock bag with 1/2-inch wide star tip ; set aside. Line a large baking sheet with two layers of paper towels. Combine all but 1 tablespoon sugar and cinnamon in large plate; set aside. Bring milk, butter, salt, remaining 1 tablespoon sugar, cinnamon stick, vanilla, and nutmeg to boil over medium-high heat in large heavy-bottomed saucepan. Turn off heat and let stand 10 minutes to allow flavors to infuse milk. Discard cinnamon stick, bring milk mixture back up to boil over medium-high heat, then add flour and beat vigorously with wooden spoon until a smooth dough forms. Transfer dough to large bowl and let cool 5 minutes. Add eggs, one at a time, beating each until fully incorporated before adding the next . Scrape dough into prepared pastry bag. Carefully pipe dough out onto hot oil into 6-inch long churros, pinching the dough off the star tip with thumb and index finger. Fry batches of 4 to 5 churros for 3 to 4 minutes until deep golden brown. Transfer churros with tongs to prepared baking sheet just to blot off excess oil, then transfer to cinnamon-sugar plate and roll to coat.

Place dulce de leche, chocolate chips, salt, and butter in medium bowl and microwave 1 to 2 minutes, until chips are melted, pausing microwave to stir mixture every 20 seconds. Serve with warm churros.