the first time I had churros was standing on the street in puebla, mexico. we'd watched a young chap make them right in front of us and when he handed them to me hot and wrapped in a paper cone (the churros not him), i swear i heard angels.
there's only one place in DC that i've found who makes fresh churros - plain or filled with dulce de leche - and that is Dolcezza, an argentinian ice-cream store at wisconsin and q in georgetown. get there at 11am though as that's when the churros are just out of the fryer and hot!
Churros with Dulce de Leche Sauce
Adapted from a recipe by the Bodega Tapas boys found in Gourmet Traveller, October 2007.
for the churros you will need:
1 tablespoon olive oil
2 cups plain flour
2 teaspoons baking powder
1 teaspoon salt
vegetable oil, for deep frying
mixed cinnamon and sugar, for dusting
for the Dulce de leche sauce you will need:
400g can of condensed milk
60ml of milk, warmed
For the sauce, place unopened can of condensed milk into a large saucepan and cover completely with water. Bring to the simmer over medium heat and cook for 2 hours, adding more water if necessary to keep can covered. Cool completely in water (do not remove can while still warm as it may explode), then open and remove dulce de leche. Combine dulce de leche with milk in a bowl and stir until smooth. Set aside in a warm place until required.
For the churros, combine oil, 600ml water and salt in a large saucepan and bring to the boil over medium-high heat. Gradually add flour and baking powder, stirring continuously with a wooden spoon until dough is smooth.
Heat the vegetable oil in a large saucepan to 165°C. Spoon the batter into a piping bag with a 1-centimetre star nozzle. Carefully pipe 10cm lengths into the oil, cutting the churro from the bag with scissors, being careful as the hot oil may splash (if this is too fiddly, pipe the batter into a slotted spoon first, then lower into the hot oil). Fry until golden brown. Drain on paper towel and toss in the cinnamon sugar mixture until well covered.
Serve warm with a drizzling (or huge fat dollop) of the dulce de leche.
churros con dulce de leche
the first time I had churros was standing on the street in puebla, mexico. we'd watched a young chap make them right in front of us and when he handed them to me hot and wrapped in a paper cone (the churros not him), i swear i heard angels.
there's only one place in DC that i've found who makes fresh churros - plain or filled with dulce de leche - and that is Dolcezza, an argentinian ice-cream store at wisconsin and q in georgetown. get there at 11am though as that's when the churros are just out of the fryer and hot!
Churros with Dulce de Leche Sauce
Adapted from a recipe by the Bodega Tapas boys found in Gourmet Traveller, October 2007.
for the churros you will need:
1 tablespoon olive oil
2 cups plain flour
2 teaspoons baking powder
1 teaspoon salt
vegetable oil, for deep frying
mixed cinnamon and sugar, for dusting
for the Dulce de leche sauce you will need:
400g can of condensed milk
60ml of milk, warmed
For the sauce, place unopened can of condensed milk into a large saucepan and cover completely with water. Bring to the simmer over medium heat and cook for 2 hours, adding more water if necessary to keep can covered. Cool completely in water (do not remove can while still warm as it may explode), then open and remove dulce de leche. Combine dulce de leche with milk in a bowl and stir until smooth. Set aside in a warm place until required.
For the churros, combine oil, 600ml water and salt in a large saucepan and bring to the boil over medium-high heat. Gradually add flour and baking powder, stirring continuously with a wooden spoon until dough is smooth.
Heat the vegetable oil in a large saucepan to 165°C. Spoon the batter into a piping bag with a 1-centimetre star nozzle. Carefully pipe 10cm lengths into the oil, cutting the churro from the bag with scissors, being careful as the hot oil may splash (if this is too fiddly, pipe the batter into a slotted spoon first, then lower into the hot oil). Fry until golden brown. Drain on paper towel and toss in the cinnamon sugar mixture until well covered.
Serve warm with a drizzling (or huge fat dollop) of the dulce de leche.
