Lindsay Ann Bakes: {VIDEO} Mini Churro Bites with Dulce De Leche Sauce

Thursday, March 31, 2011

{VIDEO} Mini Churro Bites with Dulce De Leche Sauce

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Warm, cinnamon sugary churros in popable bite size pieces, smothered in caramely dulce de leche sauce.




CLICK HERE TO WATCH THE VIDEO ON YOUTUBE



You can makes these any size you like, so stick with mini bites, or make larger churros!



These itty bitty bites are coated in cinnamon sugar and drizzled with the easiest dulce de leche sauce, for the perfect combination of crunchy, fluffy, sweet and ooey gooey.



Even top my churro cupcakes with them!






They're perfect for serving at parties or for cinco de mayo! Either way, they are a total crowd pleaser!




Churro Bites

Yield:
2-3 dozen churro bites

Ingredients

  • 1 cup water
  • 6 tablespoons unsalted butter
  • 2 tablespoons white sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • vegetable oil, for frying  
  • 1/2 cup granulated white sugar, for coating
  • 1 1/2 teaspoons ground cinnamon, for coating

Easy Dulce De Leche
  • 1 (14-ounce) can of sweetened condensed milk, label removed


Directions

Churros
In a small saucepan over medium-high heat, combine water, butter, sugar and salt, bring to a boil. Reduce heat to low and vigorously stir in the flour with a wooden spoon until well incorporated and mixture forms a ball of dough, about 1 minute. Remove from heat. Let dough cool slightly. Beat in eggs one at a time, followed by the vanilla. Mixture will be clumpy, but keep stirring and it will eventually come together into a smooth, glossy and thick dough, about 3-4 minutes. Transfer dough into a pastry bag fitted with a star tip. Combine white sugar and cinnamon in bowl for coating.

FRY:
Heat about 2-4 inches of oil in a saucepan over medium heat (until it reaches about 350 degrees F). Holding your piping bag straight up and down over your pot of oil, squeeze out about 1 inch of dough for  minis (or about 4 inces, for larger churros) and slice it off with a knife or scissors into the oil with a knife. Beware of splattering oil. Fry a few at a time, until golden brown about 2 minutes, making sure to flip the churros around in the oil to fry each side evenly. Make sure you oil stays at a consistent 350 degrees- if it gets too hot, the outside of the churros will burn, and if the temperature drops too much, the churros will soak up too much oil and not fry properly. Transfer to paper a towel to drain. Toss in cinnamon sugar mixture while still warn. Serve immediately.

Dulce De Leche
Place the can (label removed) on its side in a large pot and fill with water, making sure the water level is at least 2 inches above the can. Bring to a simmer over high heat. Reduce heat to low and simmer for 2-2 1/2 hours, turning the can occasionally. (Make sure the water level stays above the can, adding boiling water as necessary). Remove the can from the water and set on a wire rack to cool to room temperature. Once completely cool to room temperature, open can. Warm up sauce if desired and serve with churros.


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Want more for a complete Mexican feast?!






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3 comments:

  1. I'm your newest follower I hope you can follow my blog :] thanks!! these cuppies look delicious!!

    Mrs. DeLo

    http://lovecupcakesandjesus.blogspot.com/

    ReplyDelete
  2. Organized content is the best way to display or post an article, thank you for making it easy to digest your post.

    ReplyDelete

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