One of my resolutions for this new year was to lose weight. If I continue down this road, that’s not going to happen. Yesterday I had a craving for Churros, so this morning I went straight to the kitchen to cook these yummy fried things. Not a good way to start the morning (health wise), but then again, this is a once in a while indulgence. I’m blaming my Spanish heritage for this one.
Since they’re paired with a sweet Dulce De Leche sauce, sprinkling them with sugar is unnecessary. That’s where they get their name: ‘naked’. For the sauce, most people boil a can of condensed milk for it to get a beautiful caramel color. Instead, I cooked a half cup of the milk over medium heat until it turned into a cream color, almost resembling Garbanzo Dip.
After my sugar fix, the busy day sure got better. Here is the recipe for an amazing Churro fest.
1 cup Water
1/4 cup Butter
1 cup Flour
1/4 tsp Salt
1/2 cup of Sweetened Condensed milk
Oil for frying
-Pour the condensed milk into a heavy bottomed sauce pan and cook until it reaches a cream color. Be sure to stir it a few times during the process. If it starts bubbling too much, lower the temperature. About 20 minutes. Then set aside on a pretty bowl. Be careful, it’ll be super hot.
-On a separate sauce pan, boil the water, butter and salt.
-Retire from heat, add the flour mixing well.
-Add the eggs one by one, mixing well before adding the next one. Mix well until you get a yellow, very sticky slightly shiny dough.
-Make sure your oil is hot, otherwise you may end up with soggy churros.
-Spoon mixture into cake decorators’ tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels.
-Eat them while hot, immediately after frying. Churros are known to get soggy and bland after a few minutes. Sprinkle them with sugar and cinnamon if you want, but it’s not necessary. That’s what the Dulce de Leche is for.