I’ve had a wicked bad craving for Churros since our trip to SOBE like 6 months ago. That lead me to attempt to recreate Dulce de Leche Churros on my own. I’m not sure how Manolo’s stuffs the dulce de leche in their churros, but I’m 100% sure I was doing it wrong. I tried a double piping bag trick. I added a piping bag with caramel inside a piping bag with the churro batter. That did not work at ALL!! I tried using an injector to fill the insides with caramel once they we’re cooked, but that turned out to be even worse.
Ultimately, I just dipped my little churro balls into the sauce. At this point, I’d licked so much caramel off my fingers, I was on the verge of developing Type 2 Diabetes.
Getting the caramel inside the churros was only one of many problems I faced with this recipe. Remember Friday, how I discussed the problem with beer burning? Yea, it happened. A bunch! It took a lot of experimenting to find the right temperature to cook the churros where they would fully cook before the beer burned. Do you know what multiple batches means? Even more churros I had to consume. It was all for research! I had to make sure it was perfect!
Do you guys understand the sacrifice I make for this blog? I consumed at least a full batch of these all for you guys! That’s how much I love you!
The cooking temp is really important on this one! My basic churro recipe that I found said to fry them at 375 degrees F, but mine burned in less than 30 seconds, and the center was still doughy. 345 degrees F, was the best temp for me. Also, I made the churros the size of ping pong. I wouldn’t go much bigger than that!
I know I’m making this seem way harder than it really was! I promise. I did all the testing, so you guys can have perfectly fried goodness.
These recipe for Churros with Apple Dulce de Leche almost didn’t make it on the blog. I have this habit of writing down notes/recipes in my note book on random pages without titles. I flipped through every book I have looking for the measurements and cooking temperature. {Side note: I found a bunch of recipe ideas I wrote down and have a few ideas for some future recipes!} Luckily, I found it last night, and you guys are having Churros today.
I used Samuel Smith’s Oatmeal Stout for this recipe. It’s one of the few sweeter stouts I can find at the local grocery store {South Florida problems!}. Any Sweet, Coffee, or Milk stout will work. Stick with the sweet stuff for this recipe, though.
Other Beers to Try:
- Left Hand Milk Stout
- Stone Coffee Milk Stout
- Rogue Chocolate Stout
I recently had a Double Latte Coffee Milk Stout from Sierra Nevada and Ninkasi Brewing Company. It was part of the Beer Camp collaboration. OMG! It was AMAZING! I actually made Huck go back and get a growler of it. It was hands down the best beer in the Beer Camp box, but probably one of the best beers I’ve ever had.
Share below other beer you think would work in this recipe.
- CHURROS
- ¾ cups Stout Beer
- ¼ cup Water
- 2½ tablespoons Sugar
- ½ teaspoon Salt
- 2 tablespoons Vegetable Oil
- ½ teaspoon Vanilla
- 1 cup AP Flour
- Oil For Frying
- ⅛ cup Sugar
- 1 teaspoon Cinnamon
- APPLE DULCE DE LECHE
- ½ tablespoon Butter
- 1 Medium Apple (Peeled and Small Diced)
- ¾ cups Dulce de Leche (AKA Caramel. Normally found near the condensed milk.)
- CHURROS:
In a medium sauce pan, combined the Beer, Water, Sugar, Salt, 2 tablespoons Vegetable Oil. Bring mixture to a boil {Beer may foam up, so stay close}. Once mixture starts to boil, removed from heat and stir in vanilla. Add flour and mix until dough from a ball. Place in the refrigerator for 10-15 minutes.
Preheat a deep skillet add 2-3 inches of oil. Heat to 345 degrees F {I HIGHLY recommend a thermometer to make sure your oil is at the right temperature.}
While oil is heating, roll dough into ping pong size balls. Place on a piece of parchment paper until ready to cook.
Combined the Sugar and Cinnamon in a bowl and set aside.
Place a few churros in the oil at a time, so you do not over crowd the pan and lower the oil temperature. Cook until golden brown, about 5 to 6 minutes. Flip half way through to cook churros evenly on all sides.
Remove from oil and roll in cinnamon sugar mixture.
APPLE DULCE DE LECHE:
Heat a small sauce pan over medium low heat. Add Butter and Apples and cook until apples are tender, about 2-3 minutes. Add Dulce de Leche sauce, stir, and remove from heat.
Dip churros in mixture and enjoy!
You need to ship me some to try. I’m sure they’re delicious. Practice makes Perfect. Love You, Mom.
This is a truly brilliant idea! Beer + churros?! And caramel? Yes! Thank you for doing some pain-staking research for us all :)
You’re welcome! :)