2 tablespoons butter (24 g)
1½ tablespoons sugar (23 g)
1 teaspoon salt (2.5 g)
1 cup of water (250 ml)
2 cups wheat flour (260 g)
2 eggs (100 g)
900 ml of Soya Soya Oil
Finishing
1 cup dulce de leche (300 g)
½ cup of milk (125 ml)
5 tablespoons sugar (60 g)
2 tablespoons cinnamon powder (18 g)
In a saucepan, bring the butter, sugar, salt and water to the boil. When it boils and everything is diluted, turn off the heat and add the wheat flour, stirring constantly so that it doesn't thicken.
Add the eggs and stir well to incorporate.
Add the eggs and stir well to incorporate them into the dough. Transfer to a worktop and knead for about 5 minutes, until the dough is smooth. Transfer to a piping bag fitted with a star nozzle.
Heat the oil and add the eggs.
Heat the oil to 170 °C. Shape the churros by pressing the piping bag directly onto the pan and cutting the dough with scissors.
Fry until golden brown.
Fry until golden brown, remove and leave to cool on a wire rack or paper towel, so as not to lose their crispness.
Dilute the churros.
Dilute the dulce de leche with the milk. Roll the churros in the sugar mixed with the cinnamon and serve with the dulce de leche.
Serve with the dulce de leche.
