In a saucepan, add the milk, butter and one tablespoon of sugar. When bubbles start to form, remove from heat and add the flour all at once, stirring constantly.
Cook the dough until it doesn’t stick to the bottom of the pan and forms a smooth ball. Allow it to cool and incorporate the eggs.
Arrange the dough into a pastry sleeve with a large flower nozzle. Shape the churros to the desired size, cutting with scissors.
Add one-third cup of cane sugar and one teaspoon of cinnamon in a shallow dish. Fry in hot oil until golden brown, coat with the mixture of cinnamon and sugar.
Fill the piping bag with dulce de leche and with the help of a nozzle pipe-in desired amount of filling and serve with cold or hot coffee.
Ingredients 2 slices of fresh and soft white sandwich bread 1 tablespoon of mint chutney Butter Grated Cheddar or Havarti Cheese 2 thinly cut circular slices of onion 4 to 5 slices of cucumber 2…
Ingredients 1 cup freshly packed cilantro leaves 1 cup freshly packed mint leaves 2-3 small Thai green chilies, roughly chopped 2 large garlic cloves, roughly chopped 1 inch piece of ginger, peeled and roughly chopped 1 green…
