Mini Churros with Dulce de Leche Hot Chocolate

Total Time:
40 min
20 min
20 min

4 servings

  • For the churros:
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable shortening
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup cake flour (not self-rising)
  • Vegetable oil, for frying
  • 1 tablespoon packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • For the hot chocolate:
  • 2 1/2 cups milk
  • 2 ounces semisweet chocolate, chopped
  • 1 cup dulce de leche, plus more for topping
  • 1 cinnamon stick, broken in half
  • Whipped cream, for topping
  • Make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine 1 cup water, the butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, then reduce the heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Let cool slightly, then transfer the dough to the pastry bag. Pipe 1-inch logs onto the prepared baking sheet, using kitchen shears to snip off each piece (you should have 26 to 28 churros). Let rest at room temperature, about 20 minutes.

  • Meanwhile, make the hot chocolate: Bring the milk to a simmer in a saucepan over medium heat. Add the chocolate, dulce de leche and cinnamon stick. Cook, stirring, until the chocolate melts and the mixture is combined, about 2 minutes. Cover and keep warm over low heat.

  • Fry the churros: Heat about 2 inches of vegetable oil in a Dutch oven or large pot until a deep-fry thermometer registers 360 degrees F. Combine the remaining 1/4 cup granulated sugar, the brown sugar and ground cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp, 4 to 5 minutes. Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add to the cinnamon sugar and toss to coat.

  • Remove the cinnamon stick from the hot chocolate and divide among mugs. Top with whipped cream and drizzle with dulce de leche. Serve with the churros.

  • Photograph by Con Poulos

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    Recipe courtesy of Marcela Valladolid