Brazilian Churros

Brazilian Churros - Recipe by Anna Polyviou

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Desserts

Made with these products:

Cinnamon Sugar Churros, Dulce de leche - Recipe by Anna Polyviou

Serves: 6
Prep time: Homemade Dulce de Leche should be prepared the night before. Churros dough 20 mins 
Cooking time: 10 minutes
Tools: Creaming beater   

Ingredients

Churros

  • 180ml milk
  • 5g salt
  • 10g caster sugar
  • 60g butter
  • 150g plain flour
  • 2 eggs
  • Canola or vegetable oil for frying

Cinnamon Sugar

  • 100g caster sugar
  • 5g cinnamon

Homemade Salted Caramel Sauce (Dulce de Leche)

  • 375g tin of condensed milk

Method

  1. The night before: place tin of condensed milk into medium pot of simmering water and simmer covered for 4 hours, topping with water as needed. Remove from heat and allow to cool down completely (preferably overnight). Do not open tin while it is still hot
  2. If using a deep-fat fryer, pre-heat to 175c. Alternatively, fill a medium-sized saucepan with your choice of cooking oil and heat to 175c, put to one side
  3. Combine the caster sugar and cinnamon
  4. Place milk, sugar, salt and butter into a small saucepan and bring to the boil. Once boiled, take saucepan off heat, add in flour and stir immediately
  5. Return the saucepan back onto the heat and continue stirring for three to five minutes, until the flour has totally incorporated into the liquid and the mixture comes off the sides and is glossy
  6. Place mixture into the Kenwood Chef Sense mixing bowl and beat with the creaming beater on a medium speed for a couple of minutes to allow the mixture to cool down slightly
  7. Add in eggs gradually until the mixture is glossy and comes easily off the sides of the bowl.  Continue until all eggs have been added
  8. Place mixture into a piping bag with 12 mm star nozzle (size 8)
  9. Pipe the mixture directly into the fryer, at 15cm lengths  
  10. Fry each of the churros until golden brown, removing and draining the excess oil onto a paper towel
  11. Toss cooked churros into the cinnamon sugar and serve with Dulce de Leche  

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