When we went to Brazil I was hunting for some food that I wanted so badly to share with Marilyn and one of them was churros. Even talking about and trying to describe how delicious the churros are in Brazil, Marilyn had to try them to realize how great they are. She loved them!! “Brazilian churros” are a little bit different from the churros we have here in the US., even in fancy restaurants. I feel that they are too flakey and dry, compared to those in Brazil which are moist inside and crunchy outside. Every school or movie theater has a churros’s cart outside selling them… it bring back so many memories. So, since we left Brazil we wanted to make them but… there’s no explanation why it took so long!! But here is the BEST recipe!
- 1 cup milk
- 1 cup water
- 1 T. sugar
- 1 T. salt
- 11oz unsalted butter
- 1 egg
- 2⅛-2¼ c.flour
- Canola oil
- Dulce de leite
- In a pan combine water, milk, sugar, salt and unsalted butter.
- Cook over medium heat until it combined and butter is melted.
- Add flour and mix well, continually stirring the flour mixture until it pulls away from the sides. Continue to cook on medium low heat for 5 minutes while stirring.
- Remove from heat, transfer to a mixer with a paddle attachment.
- Beat well for 4-5 minutes until mixture cools down.
- With the mixer still on add 1 egg and beat until combined.
- Place the dough in a pastry bag with large star tip ( if you don't have a pastry bag you can make mini balls by hand).
- On a lightly floured surface squeeze dough out in a straight line to your preferred size.
- We made them mini.
- Fry the churros on medium high heat until golden brown, about 10 minutes.
- We mixed the sugar and cinnamon together without measuring.
- Remove and drain on a paper towel.
- Roll them in the cinnamon sugar mixture.
- Warm the dulce the leche and dip the churros into this heavenliness .
Ps. This recipe is super easy and fast to make. However, the frying process is tricky, not difficult, but tricky until you find the right temperature. If too hot the churros will be cooked only on the outside and if the oil is cold the churros will break. Don’t fry too many churros in the pan at the same time, they will stick together. Besides the oil temperature there’s nothing that you will need to worry about.
Beijos e Tchau!
Ludmilla and Marilyn Chudda