Churros with Cheat’s Dulce de Leche Dipping Sauce


I could eat a kilo of this, easy. I could also lick the bowl of that dulce de leche clean. Churros are a Spanish style doughnut and when my friend and I whipped these up for a dinner party we had, they went in a flash! They’re pretty simple to make, except getting your oil to temperature and keeping it there can be a bit of a challenge if you don’t have a deep fryer or a candy thermometer. We had neither so it was a bit of trial and error to get the oil temp right so that they would cook through properly, but when they did these were perfection. Actually drool worthy.

Also you will need a star shaped nozzle piping bag to ensure that the churros cooks properly. And it’s probably worth getting a heavy duty piping bag, we had a few crappy plastic ones that kept splitting, which was a pain, but totally worth it in the end!

Also this version of dulce de leche is really easy and can be prepared ahead of time. It last for a good few weeks in the fridge and can be a delicious addition to ice-cream or really just to eat on it’s own!

So the churros recipe was based on the recipe found here:




  • 1 cup water

  • 2 1/2 tbsp white sugar

  • 1/2 tsp salt

  • 2 tbsp vegetable oil

  • 1 cup all-purpose flour

  • 3-4 cups of oil for frying

Sugar Coating

  • 1/2 cup white sugar, or to taste

  • 1 teaspoon ground cinnamon



In a small saucepan over medium heat, combine the water, sugar, salt and vegetable oil (not the oil for frying) and bring to a boil.Remove from heat and stir the flour with a wooden spoon until mixture forms a ball. The dough should be quite soft and squishy, almost like play-dough, but should hold it’s shape well.

When dough has cooled just slightly so you can handle it, place it in a piping bag with a star-shaped nozzle. Meanwhile, heat oil for frying in deep-fryer or deep frying pan to 190 degrees C. Also combine the ingredients for the sugar coating on a plate.

When the oil is at the right temperature, pipe 10cm lengths of dough into the oil.

Fry until crunchy and golden on the outside and soft, but still cooked through on the inside; drain on paper towels.

Then roll drained churros in cinnamon and sugar mixture

Serve immediately with the dulce de leche dipping sauce!

Cheat’s Dulce De Leche


  • 2 x 380g cans of Nestle Top ‘n’ Fill Caramel (can be found at most Coles and Woolworths stores)
  • 50g unsalted butter, softened
  • Good quality sea salt (optional)


Place the Top ‘n’ Fill and the butter in a small saucepan over a low heat and whisk until the mixture boils and becomes smooth. It will be grainy and lumpy at first but keep whisking it will come together. If you like your caramel salted, (I know I do!) season to your taste with sea salt – I suggest between 1/2 and 1 tbs will be enough to get a nice salty flavour!

When smooth place in a bowl and refrigerate until needed. It will become quite firm in the fridge, so remove it 30 -60 minutes before serving if you want it to be softer. Either way it’s pretty special.

Enjoy! xx


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