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Churros with dulce de leche

We'll take a cheeky churro any time, but served with moreish dulce de leche these golden doughnut-like treats make a fun finish to a Latin-flavoured meal.

You'll need

325gm plain flour 30 gm caster sugar, plus extra for dusting 60 ml (1/4 cup) olive oil Vegetable oil, for deep-frying Dulce de leche (see note) to serve


  • 01
  • Combine flour, sugar and a pinch of salt in an electric mixer fitted with a paddle attachment.
  • 02
  • Bring oil and 450ml water to the boil in a saucepan over high heat, then, with the motor running on low speed, gradually add to flour until all incorporated. Increase speed to high and beat until a very smooth dough forms (2-3 minutes). Transfer dough to a piping bag fitted with a 1.5cm star nozzle and push down to remove any air bubbles in the bag. Refrigerate to rest for 30 minutes.
  • 03
  • Heat oil in a deep-fryer or deep saucepan to 180C. Working in batches of 3-4, pipe lengths of mixture (about 15cm-20cm) into hot oil, cutting off dough with scissors (be careful, hot oil will spit). Deep-fry, turning occasionally, until golden (3-5 minutes), then remove and drain on paper towels. Toss in caster sugar, shaking off excess, and serve hot with dulce de leche for dipping.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Additional Notes

Dulce de leche is available form Latin American and Spanish shops, or make your own cheat's version. Simmer a can of condensed milk in a large saucepan covered with a weighted lid over low heat for 3 1/2 hours. Do not uncover or touch it while it cooks. Cool completely in the water before opening (1-2 hours; do not open can until it's completely cold).

Featured in

Jul 2016

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