Churros

Step 1For the churros: In a medium saucepan, heat 1 cup of water, butter, brown sugar, vanilla, and salt until the mixture comes to a rolling boil over medium-high heat. Remove the pan from heat, add the flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 4–5 minutes until the dough is smooth, forms a skin on the bottom of the pan, and is pulling away from the edges of the pan. Place the dough into a medium bowl. Allow the dough to cool for 5 minutes.

Step 2In a large Dutch oven over medium heat, heat 1 ½ inches of oil until the oil registers 350℉. In a shallow dish, combine the granulated sugar and cinnamon.

Step 3With a stand mixer fitted with the paddle attachment, beat the churro dough for 1 minute on medium speed. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until the egg is fully incorporated. Transfer the mixture to a piping bag fitted with a large open star tip (Ateco 846).

Step 4For the whipped dulce de leche: In a large bowl, beat the cream with a hand mixer fitted with the whisk attachment until very soft peaks form. Add the dulce de leche and whip on medium speed until the dulce de leche is fully combined with the cream. Increase the speed to high and whip until the cream forms fluffy, medium peaks. Cover and refrigerate until ready to use.

Step 5Holding the piping bag a few inches above the hot oil, carefully pipe a churro until it is about 4 inches long. Use a clean pair of scissors to cut the dough from the piping bag. Fry 3 or 4 churros at a time until they are golden, turning with a pair of tongs as necessary, 4 to 5 minutes.

Step 6Remove the churros from the oil and immediately roll them in the cinnamon sugar mixture. Place the churros on a cooling rack.

Step 7Serve hot or at room temperature with the whipped dulce de leche.