Mini Churros and Hot Chocolate with Dulce de Leche

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1111, total fat 73 G., saturated fats 17 G., proteins 14 G., carbohydrates 105 G., fiber 2 G., cholesterol 53 mg, sodium 403 mg, sugar 72 G.

Enjoy a Spanish-style breakfast on a late Sunday morning and serve crispy churros with hot chocolate. At home, miniature churros are a more convenient option. They look absolutely adorable dusted with cinnamon sugar. And make your hot chocolate with dulce de leche (a type of condensed milk) to infuse it with caramel notes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Churros

2 tablespoons unsalted butter
2 tbsp. confectionery fat
1/4 cup + 1 tbsp granulated sugar
0.5 tsp coarse salt
1 cup cake flour (not self-raising)
Vegetable oil, for deep-frying
1 tbsp light brown sugar
0.5 tsp ground cinnamon

Hot chocolate

2.5 cups of milk
60 g semi-sweet chocolate, chopped
1 cup dulce de leche + extra for serving
1 cinnamon stick, broken in half
Whipped cream for decoration

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake flour, margarine, cream dolce de leche, milk, semi-sweet chocolate, cream, cinnamon

Cooking the dish according to the recipe:

Churros:

Line a baking sheet with parchment paper and insert a 1/2-inch star tip into a pastry bag; set aside. In a medium saucepan, combine 1 cup water, butter, shortening, 1 tablespoon granulated sugar, and salt and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and whisk vigorously until the dough comes together, about 1 minute. Let cool slightly, then transfer the dough to a pastry bag. Pipe 1-inch strips of churros onto the prepared baking sheet, trimming each piece with kitchen scissors (you should have 26-28 churros). Let rest at room temperature, about 20 minutes.
Meanwhile, prepare the hot chocolate.:

In a saucepan over medium heat, bring the milk to a simmer. Add the chocolate, dulce de leche, and cinnamon stick. Cook, stirring, until the chocolate has melted and the mixture is smooth, about 2 minutes. Cover and simmer to keep the chocolate warm.

Fry some churros:

In a Dutch oven or large saucepan, heat about 2 inches (5 cm) of vegetable oil to 350°F (180°C) on a deep-fry thermometer. In a large bowl, combine the remaining 1/4 cup sugar, brown sugar, and ground cinnamon. Fry the churros, a few at a time (divide into three batches), until golden brown and crisp, 4-5 minutes. Transfer with a slotted spoon to a wire rack set over a baking sheet. Let cool for about 5 minutes, then roll in the cinnamon sugar to coat completely.
Remove the cinnamon stick from the hot chocolate and pour it into mugs. Garnish with whipped cream and a drizzle of dulce de leche. Serve the hot chocolate with churros.