Churros are easy

On a lark, I tried to make churros for the first time and I am surprised at how easy it was (and tasty). Used the Susan Feniger recipe but with a few minor modifications as written below--essentially a lot less dulce de leche in the batter, and also I halved the recipe.

Dulce de Leche Churro Tots

Ingredients
3 1/4 ounces  unsalted butter
2 1/8 ounces brown sugar
1/2 heaping teaspoon salt
1 1/4 cups all-purpose flour
2 eggs
1 heaping teaspoon vanilla extract
1/4 cup dulce de leche (I make with sweetened condensed milk in the oven)

Directions

[Prepare dulce de leche if not already made.]

Place 3/4 cups water, butter, brown sugar and salt in a saucepan and bring to a boil. 

 

Add the flour all at once and stir vigorously until mixture forms a ball and smells like toasted flour. 

 

Transfer to the bowl of a mixer and paddle the dough while adding the eggs one at a time, allowing machine to incorporate each egg before the next addition. 

 

Scrape down the sides and bottom of the bowl often, and then add the vanilla. 

 

Lastly, add the dulce de leche and mix until thoroughly incorporated. Transfer the mixture to a container and refrigerate until ready to fry.

Heat vegetable oil for frying in a pot. Place the churro batter in a pastry bag fitted with a large star tube. When the oil is 375 degrees F, drop 2-inch-long churros from the pastry bag into the oil and fry until well browned and floating, about 4 minutes.