You'll need a lot of elbow grease to pipe these churros, but it'll all be worth it in the end.
- 325 gm plain flour
- 30 gm caster sugar
- 60 ml olive oil (¼ cup)
- For deep-frying: vegetable oil
Dulce de leche
- 750 ml milk (3 cups)
- 225 gm caster sugar
- Scraped seeds of 1 vanilla bean
- ¼ tsp bicarbonate of soda
- 220 gm caster sugar (1 cup)
- 2 tsp sea salt flakes, or to taste
- 1For dulce de leche, combine milk, sugar and vanilla seeds in a saucepan, stir over medium-high heat until sugar dissolves. Bring to the boil and, just as mixture boils, add bicarbonate of soda. Reduce heat to medium, stir continuously until mixture is thick and caramel (35-40 minutes). The mixture is ready when you can draw a wooden spoon through it and the bottom of the pan is visible. Place pan in a bowl of ice, stir continuously until cold (10-15 minutes), transfer to a sterile jar. Makes about 250ml. Dulce de leche will keep refrigerated for 1 month. Bring to room temperature for dipping.
- 2Combine flour, sugar and ½ tsp fine salt in the bowl of an electric mixer fitted with a paddle. Combine olive oil and 450ml water in a saucepan and bring to the boil over medium-high heat. With mixer on low-medium speed, carefully add to flour mixture and mix to combine. Increase speed to medium-high and beat until very smooth (2-3 minutes). Transfer to a piping bag fitted with a 2cm-star nozzle, squeeze bag to expel any air bubbles, and rest at room temperature for 30 minutes.
- 3For salty sugar, combine ingredients in a large bowl and set aside.
- 4Preheat vegetable oil in a deep-fryer or deep-sided saucepan to 180C. Carefully pipe 15-20cm swirls into oil and cook, turning occasionally, until golden and cooked through (4-5 minutes; be careful as hot oil may spit), drain with a metal sieve and toss in salty sugar. Serve hot with dulce de leche.
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