i have finally made churros!!!! & then proceeded to eat way too many of them as they came out of the fryer. why was i crazy enough to deep fry in the summer, when it is 100 degrees outside & my apartment is pushing 80 degrees? because, churros. as i previously mentioned, my past weekend was filled with mexican food. my usual weekend burrito (ok burrito...s), plus my sister and i celebrated her birthday over tacos & guacamole in the distillery district. with such an overload of mexican food, this weekend was missing one of my favourite dessert. when i woke up sunday morning, temperature aside, i knew it was a churro making kind of day. also, this is the easiest dolce de leche ever. i saw it a long time ago on food network and have never purchased a store bought version since. now open those windows, bust a sweat, put on your sombrero, cause it’s time to fry up some churros!


for the churros

  • 1 cup water
  • ½ cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1.5 cups all-purpose flour
  • 1 teaspoon sugar
  • pinch of salt
  • 2 eggs
  • 1 cup sugar
  • 1 heaping teaspoon cinnamon
  • vegetable oil, for deep frying

for the dolce de leche

  • 1 can sweetened condensed milk


  • begin by making your dolce de leche: in a large enough pot to submerge the unopened can of sweetened condensed milk in, fill with water and bring to a boil. boil for 3-4 hours making sure the can is constantly emerged in water. remove from heat and let cool before opening.
  • for the churros: in a sauce pan on low heat add butter and water until butter is fully melted & incorporated.
  • stir in vanilla, flour, sugar and salt. mix until a wet dough has formed. let cool to room temperature.
  • once your mixture has cooled, beat in eggs until smooth.
  • place mixture into a large piping bag with desired tip and refrigerate while the oil heats up.
  • in a large bowl mix the sugar and cinnamon to dip freshly fried churros in.
  • in a frying pan heat two inches of oil between 350-375 degrees.
  • once oil is heated, pipe churros to desired length and fry for 2-3 minutes, rotating them halfway.
  • remove from fryer, let excess oil drain on paper towel then dip in your cinnamon sugar mixture while the churro is still hot.
  • repeat until you are out of dough.
  • serve with your dolce de leche, warm or cool!

like what you see? get it here. plate | bowl | cocottes | flour scoop | measuring spoon | wood knife | linen