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April 26, 2017

Churros with Dulce de Leche

by Julieta Lucca

I'm going "back to basics" like Ina Garten would say...

Churros are the type of sweet treat everyone gets at fairs or when on holiday. If you are one of those people, trust me, you are missing out on a great afternoon of fun.

I say, “great afternoon of fun” because it’s not all about eating them but making them that’s amusing. If you are inexperienced handling hot oil like me, borrowing a pair of hands for the frying part of the recipe is not only helpful but a very pleasant activity for all parties involved. I happen to LOVE frying stuff, no matter what it is.

These first batch of churros are pretty special to me, as I made them using my grandmother’s churro maker. It’s a pretty solid and neat piece of equipment, it sort of reminds me of older times, when plastic kitchen equipment wasn’t popular and things were made the “old-fashioned” way; with metal and wood.

Perhaps what I love about this recipe and making churros in general, is how easy, fast and enjoyable it is. The end result is incredibly tasty and the best part is you can top them, dip them, fill them with anything you can think of.

I went with what my heart knows best, Dulce de Leche.


🕑 25 minutes

  • serves 4
  • 500ml water
  • 4 tbsp vegetable oil
  • 5 tbsp sugar (extra for dusting)
  • 1 tsp salt
  • 250ml plain flour
  • 2 litres of vegetable oil (for frying)
  • Dulce de Leche


– Get your ingredients weighed out and ready to be used. Fill a saucepan with 2 liters of vegetable oil and place on medium-high heat, the oil should reach 190C.

– Meanwhile, add the water, sugar, oil, and salt to another pan – mix well and bring to a boil. Once the mixture is boiling, add the flour and mix vigorously until it becomes a ball. Let it sit on the side to cool down before handling.

– If using a churro maker, add the dough to the cylinder and set aside, ready to be used. If you don’t have a churro maker, you can fit a disposable piping bag with a star nozzle and add the dough to the piping bag. Line a tray with plenty of kitchen paper and set aside.

– Once your oil reaches 190C – start piping the churros straight into the pan. Cut the dough with a knife to the desired length. Cook until they are golden brown, this shouldn’t take longer than two minutes.

– Remove from the oil and place on the kitchen paper lined tray to drain. Once all the churros are cooked, you can dust them with sugar or keep them as is. You can dip them in Dulce de Leche or melted chocolate, serve them in paper lined bowls for a traditional look and share with friends!

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