Description
Crispy on the outside and fluffy on the inside, these heart-shaped churros are rolled in cinnamon sugar and served with a rich, velvety dulce de leche dip—perfect for sharing with someone sweet.
Ingredients
Units
Scale
- For the Churros:
- 1 cup water
- 2 1/2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp vegetable oil
- 1 cup all-purpose flour
- Vegetable oil for frying
- For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- For the Dip:
- 1/2 cup dulce de leche (store-bought or homemade)
Instructions
- In a saucepan over medium heat, combine water, sugar, salt, and oil. Bring to a boil, then remove from heat and stir in flour until a dough ball forms.
- Transfer dough to a piping bag fitted with a large star tip.
- Heat oil in a deep pan to 350°F (175°C).
- Pipe dough into heart shapes onto small squares of parchment paper. Carefully flip churros into the hot oil using tongs or a spatula. Fry until golden, about 2–3 minutes per side.
- Remove and drain on paper towels. While warm, toss churros in cinnamon sugar until well coated.
- Warm dulce de leche slightly for dipping and serve immediately with the heart churros.
Notes
- Practice piping a few heart shapes on parchment first for even shapes.
- Do not overcrowd the oil to maintain temperature and crispness.
- Can be shaped and frozen ahead, then fried from frozen when ready to serve.
- Dulce de leche can be thinned with a splash of cream for a pourable consistency.
Nutrition
- Serving Size: 1 churro with dip
- Calories: 190
- Sugar: 10g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
