Back
Lime Churros with Dulce De Leche Sauce
Recipe by Keyma Vasquez Montero
Keyma's zesty lime churros with dulce de leche are mouthwateringly good.
- Steps
- Ingredients
Ingredients
Lime Sugar
Lime Churros
Dulce De Leche Sauce
For Frying
To Garnish
Select All
Steps
- Heat the vegetable oil in a deep pot to 180°C.
- For the Lime Sugar, in a medium stainless-steel bowl, mix icing sugar with cinnamon and lime zest and rub between your hands to let the lime zest infuse the sugar then pass through a course sieve.
- For the Lime Churros, in a medium saucepan add the water (A), butter, salt and lime zest, bring to the boil.
- Add flour and, working quickly with a wooden spoon, stir continually for 1 minute as the dough comes together in a ball.
- Remove from the stove and transfer the dough into the bowl of a stand mixer. With the paddle attachment, turn on low speed and beat until the dough cools slightly.
- Once the mixture has cooled down, combine the water (B) with lime juice and slowly pour into the dough mixture until a thick dough consistency is reached.
- Fill a double piping bag (one bag inside the other) fitted with a wide star nozzle halfway with the churro dough.
- Pipe churros onto a tray lined with baking paper in the desired shape. They can be made as sticks, hoops or spirals.
- Add churros to the hot oil and cook for 4-5 minutes each side until golden brown.
- Remove from oil and drain on paper towel then toss with Lime Sugar.
- For the Dulce De Leche Sauce, pour sugar into a small saucepan and over medium heat let the sugar melt without stirring until caramelised and deep amber in colour. Swirl the pan to incorporate the sugar granules to the melted sugar to avoid burnt areas.
- Add the butter to the saucepan and swirl the pan to incorporate.
- Add the evaporated milk and salt to the saucepan and whisk to combine.
- Let caramel reduce until sauce consistency.
- To serve, place churros in a bowl with Dulce De Leche Sauce and grate lime zest on top.
