Churros with Dulce De Leche are delicious eggless treats that are moist at the center with cripsy and caramelized texture on the outside prepared using only 6 ingredients in less than 30 minutes. These are then rolled in cinnamon sugar which makes them taste even better.
I never knew making churros at home was so easy, and guess what it even tastes better than those at the bakery. When dipped in dulce de leche it tastes even more heavenly. These are so easy to prepare that it would be perfect way to satisfy your sweet cravings right away. You can also serve this as breakfast dish or last minute snack. Oh wait, since these are easy to eat and transport they are also perfect for upcoming tailgating events or game nights or potluck or Easter, Thanksgiving, and Christmas holiday parties! Totally a perfect treat for anytime of the year!
Some say its Mexican, while others say its Spanish. The first time I tried Churros was in New York City – and that was a long time ago, but then I also found them at the Mexican bakery in our town. Some of the other common was to refer to them are as fritters or fried dough pastry. I really don’t know much about the history behind this dessert – but thanks to the one who really invented it. If you know any details about its origin do comment below. I really would love to know more.
The dough is super simple and easy to handle. The dough is not only eggless but vegan too 🙂 You just need flour, water, salt, sugar and oil. Vanilla extract is optional but I just add it to give that additional flavor. Once they are fried, simply toss warm churros in a paper bag with cinnamon sugar mixture and serve. I have tossed this way so that they are coated evenly – and makes very little mess. It tastes the best when its served warm. Try to serve as and when its ready!! Don’t forget to dip it in dulce de leche.
Follow these tips before you start and I bet you cannot go wrong anywhere.
- When you fry the dough, you will have to switch the oil temperature between medium and medium-high. If the oil is not hot enough you will get soggy churros and if the temperature is too high it may become golden on the outside but will remain uncooked at the center.
- Do not overcrowd the pan with churros. depending on the size of the pan, drop in 4-5 churros at a time. Always work in batches for best results.
- Squeeze the churros from piping bag directly into the oil and fry instead of piping them onto baking sheet, freezing and then frying. The shapes may not be straight always but the taste and texture will be ultimate!
- If you have pastry bag, use star shaped tip to prepare churros. If you don’t have piping bag don’t worry. You can still make these by dropping dollops of dough into hot oil and call then churros donuts. But my favorite method is to use disposable Ziploc bags with star shaped tip attached. Using Ziplock bags makes the clean up process easier. Jusr make sure the Ziploc bag is of really good quality. Else it may tear open and the dough will burst out.
Preparation time : 30 minutes
Serves : 20 to 24 depending on the size.
Ingredients for Churros
Warm water – 2 cups
Sugar – 2 tbsp
Vegetable oil / canola oil – 2 tbsp
Salt – 1 tsp
Vanilla Extract – 1 tsp
All purpose flour – 2 1/4 cups
For the coating
Sugar – 1/2 cup
Cinnamon powder – 1 tsp
Oil – for frying
Dulce de leche – to serve
Steps to prepare Churros
- In a bowl, add water, sugar, oil, salt, vanilla extract, flour and using whisk until just combined. The dough should be like thick batter (wet and sticky), not watery.
- Heat oil for frying in deep skillet or fryer over medium heat. The oil reaches optimum temperature when a small piece of churro dough when dropped into oil comes up immediately.
- Spoon the dough into pastry bag fitted with star tip.
- Squeeze 4 to 5 strips of dough into hot oil cutting with knife or scissor depending on the size of the pan you are frying. Do not overcrowd.
- Fry the churros for about 2 to 3 minutes each side by turning them once midway through the frying process or until they look crisp and are golden brown in color.
- Transfer this to paper towels to absorb any excess oil.
- In a paper bag, add sugar and cinnamon powder and mix.
- When churros are just warm, toss them in cinnamon sugar mixture so that they are evenly coated.
- Churros are ready. Serve them warm with dulce de leche and enjoy.
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