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Churros with Chocolate-Dulce de Leche Dip

Some churro recipes are made as simply as mixing flour and water, but I prefer more texture and richness, so these are made with eggs and milk. I also don't like to rely solely on the cinnamon-sugar coating for flavor on the outside, so I've added cinnamon, nutmeg, and vanilla to the dough. Churros are often eaten with a cup of chocolate and in some countries, with a dip of dulce de leche; here I make an accompaniment that melds both flavors.

I prefer flaky Maldon salt (available at most specialty supermarkets) to table or kosher salt in the dip, but, if you can't find it, substitute with either table or kosher, starting with a pinch and adding more to taste.

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