Sugared Churros with Dulce de Leche and Chocolate

Method 6 steps

1. 01

   Boil the water, butter, 2 tbsp sugar and salt. Dump in the flour and stir over low heat for 1 to 2 minutes until the dough forms a smooth mass and leaves a film on the pan.

2. 02

   Transfer to a bowl, cool 5 minutes, then beat in the eggs one at a time and the vanilla until the dough is shiny and holds a ridge.

3. 03

   Heat the oil to 360 F. Pipe 7-inch lengths through a large closed star tip and fry in batches for 4 to 5 minutes, turning, until evenly golden and crisp.

4. 04

   Drain briefly and toss in the cinnamon sugar while hot.

5. 05

   Warm the milk until steaming and stir in the chocolate until smooth. Loosen the dulce de leche with 1 tbsp hot water if very thick.

6. 06

   Dip the end of one churro in each sauce, line up the rest on a platter and serve with small bowls of both dips.

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