Churros with dulce de leche sauce
For the churros:
90g caster sugar
1 tablespoon ground cinnamon
125g plain flour
125g self-raising flour
a good pinch of sea salt
2 tablespoons olive oil
125g plain flour
125g self-raising flour
a good pinch of sea salt
2 tablespoons olive oil
For the sauce:
200g of dulce de leche
METHOD
Serves: makes 16 long sticks
• Mix the sugar and cinnamon together and set aside.
• Make the dulce de leche sauce. Put the dulce de leche in a heavy bottomed saucepan with the cream and heat over a low heat, stirring continuously, to blend both ingredients into a rich silky and smooth sauce being careful not to let it burn.
• Sift the flours with a good pinch of salt into a metal or heatproof bowl and make a well in the centre.
• In a separate bowl, mix the olive oil and 450ml boiling water together, and pour into the well, beating it well with a fork to get rid of any lumps. The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.
• Fill a large, heavy bottomed saucepan with the sunflower oil - it should be about one-third full. Heat the oil to 170C or until a small piece of bread browns in less than 30 seconds.
Add the dough to a piping bag with a star-shaped nozzle and squeeze out churros directly into the hot oil, cutting them with a pair of scissors into the length you want. Be careful not to cook more than three at any one time, or they will all stick together. Fry for about 3 to 4 minutes until crispy and golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Sprinkle with the cinnamon sugar. Reheat the dulce de lechesauce and pour into little cups for dipping with the churros.
