Caramilk & Condensed Milk Churros

4-6
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (239.1 g)
  • Calories 644
  • Total Fat - 35 g
  • Saturated Fat - 14 g
  • Cholesterol - 480.5 mg
  • Sodium - 337.6 mg
  • Total Carbohydrate - 64.7 g
  • Dietary Fiber - 6.4 g
  • Sugars - 36.3 g
  • Protein - 22.4 g
  • Calcium - 117.3 mg
  • Iron - 4.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step 1

Place 1 cup of water in a medium saucepan and add the butter, sugar, vanilla and a large pinch of salt and cook, stirring, over medium heat for 3 minutes or until butter has melted.

Step 2

Use a wooden spoon to stir in the flour and stir vigorously for 30 seconds or until smooth ball forms and set aside to cool slightly.

Step 3

Transfer the mixture to a large bowl and use electric beaters to beat in the eggs, one at a time, beating well after each addition and then transfer mixture to a piping back fitted with a 2.5cm fluted nozzle.

Step 4

Preheat a churros maker and pipe the batter into the moulds and close and cook for 5 minutes or until churros are cooked through and then transfer to a platter and repeat with the remaining mixture.

Step 5

To make the Caramilk dipping sauce, place the Caramilk, condensed milk and 2 tablespoons of water in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water) and stir with a metal spoon until the mixture is melted and smooth and then transfer to a serving dish.

Tips & Variations


  • Electric Churros Maker.

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