Ingredients:
- Dip
- ½ cup Dulce de Leche from the market
- ¼ cup Oikos Extra Creamy 11% yogurt
- ½ tbsp. orange blossom water
- 1 tbsp. instant coffee
- Pinch of salt
- Churros
- ¾ cup water
- ¼ cup milk
- 1 ¼ cup all-purpose flour
- ¼ butter
- 1 tbsp. sugar
- 1 pinch of salt
- Oil for frying: vegetable, canola or corn
- ½ tbsp. sugar
- ½ tsp. ground cinnamon
Preparation steps
-
Dip
In a small bowl, combine all the ingredients and stir until a nice homogeneous mixture is obtained.
-
Churros
In a saucepan, pour the water and milk and let it simmer. Add the sugar, butter and salt and bring to a boil.
Remove the boiling mixture from the heat. Add the flour, stirring vigorously until the mixture forms a nice ball of homogeneous dough. Let it cool down.
In a piping bag, ideally with a fluted tip, transfer the churro batter and set aside.
In a large, deep saucepan, heat oil over medium-high heat (375ºF). As soon as the oil reaches the ideal temperature, form a churro by pressing on the piping bag and cut with a scissor to drop the formed churro into the oil (do in groups of 4 at a time). As soon as they have a nice amber color, remove them from the oil and place them on a wire rack or a simple paper towel to remove as much residual oil as possible.
Sprinkle the fried churros with the sugar and cinnamon mixture.