Recipe Detail Page

1 Stir dulce de leche with maple syrup in a small bowl. Taste and add more maple syrup if you like. Set aside until ready to use or divide and spoon into tall wide glasses to serve individually.

2 Stir flour with cinnamon in a medium bowl. Zest ½ tsp (2 mL) peel from orange. Place in a small saucepan along with water, butter, brown sugar and salt. Set over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low. Gradually stir in flour mixture. Continue cooking and stirring for about 1 minute until doughy and smooth. Scrape into a large bowl. Stir in beaten eggs until evenly mixed and a smooth dough forms. It will take approximately 1 minute to incorporate.

3 Pour granulated sugar into a pie plate or shallow bowl. Prepare a pastry bag with star tip. Scrape churros dough into prepared piping bag. Heat oil in deep fryer or large deep pot set over medium-high heat until a digital thermometer reads between 350° to 400°F (180° to 200°C). Carefully squeeze churros dough over oil, forming a piece about 4 inches (10 cm) long. Using kitchen shears, very carefully snip end of dough, releasing it into the hot oil. Be careful not to splash. Repeat with 5 more. Fry for 2 to 5 minutes until deep golden. Adjust heat if needed. Remove to paper towels. Repeat with remaining dough in batches of 6 at a time. Pat dry with paper towels, then use tongs to turn and coat in sugar while frying other batches of churros.

4 Serve warm churros with maple dulce de leche for dipping. Or arrange churros in prepared glasses so they’re “pre-dipped.”