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Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 2 1/2 cups water
- 1/2 teaspoon salt
- 3 tablespoons dark brown sugar
- 2 egg yolks
- oil for deep frying
- powdered sugar & cinnamon for dusting
Details
Adapted from mattbites.com
Preparation
Step 1
Sift the flour and baking powder into a bowl and set aside. Bring the measured water to a boil in a saucepan, add the salt and brown sugar, stirring constantly, until both have dissolved. Remove from heat, add all the flour and baking powder and beat the mixture continuously until smooth.
Beat in the egg yolks, one at a time, until the mixture is smooth and glossy. Set the batter aside to cool. You can use a piping bag fitted with a large star nozzle to get the perfect churro shape, or you can use a churro maker. Who knew there such things? Facinating!
Pour oil into a deep-fryer or-suitable saucepan to a depth of about 2 inches. Heat to 375"F, or until a cube of dried bread, added to the oil, floats and turns golden after I minute.
Spoon the batter into a churros maker or a piping bag. Pipe five or six 4-inch lengths of the mixture into the hot oil, using a knife to slice off each length as it emerges from the nozzle.
Fry for 3-4 minutes or until they are golden brown. Drain the churros on paper towels while cooking successive batches, then arrange on a plate and dust with sugar and cinnamon. After that dip generously until all your dulce de leche has disappeared and your teeth hurt.
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