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Churros with dulce de leche

A deep-fried crunchy classic; try it with a moreish caramel dulce de leche on the side as a dip.

By Emma Knowles
  • 15 mins preparation
  • 20 mins cooking (plus resting)
  • Serves 6 - 8
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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.


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


  • 1
    Combine flour, sugar and a pinch of salt in an electric mixer fitted with a paddle attachment.
  • 2
    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.
  • 3
    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.


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).