Churro Bites with Dulce de Leche Dip

Churro dough

1. 1In a medium saucepan combine water, butter, 2 tbsp granulated sugar and salt; bring to a rolling boil over medium heat.
2. 2Remove pan from heat and quickly stir in the sifted flour until a smooth dough forms and pulls away from the pan.
3. 3Let the dough cool 4–5 minutes, then transfer to a mixing bowl and beat in eggs one at a time until fully incorporated and glossy; stir in vanilla if using.
4. 4Fit a large piping bag with a star tip and fill with the churro dough, keeping a portion covered to prevent drying.

Frying & coating

1. 1Heat vegetable oil in a deep pot to 175–185°C (350–365°F); maintain temperature with a thermometer for even frying.
2. 2Pipe 5–7 cm strips directly into the hot oil and cut with scissors into bite-sized pieces, or pipe onto a spatula and slide into oil in small batches.
3. 3Fry batches for 2–3 minutes, turning occasionally, until deep golden brown and crisp; do not overcrowd the pot.
4. 4Drain churro bites on paper towels, then toss while warm in a bowl with granulated sugar and ground cinnamon to coat evenly.

Dulce de leche dip

1. 1Warm dulce de leche gently in a small saucepan over low heat or microwave in short bursts until pourable, stirring to smooth.
2. 2Transfer warm dulce de leche to a small ramekin for dipping; optionally stir in a little butter for a glossier sauce.
3. 3Serve churro bites immediately with the warm dulce de leche and enjoy while hot and crisp.