Name: Churros with Dipping Sauces
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 churros
Ingredients: 1 stick (8 tablespoons) unsalted butter; 1 1/2 teaspoons kosher salt; 1 1/4 cups sugar; 3 cups all-purpose flour`; 3 large eggs, or as needed; At least 8 cups vegetable oil, for frying; 1/4 cup ground cinnamon; Spiced Mexican Chocolate Sauce, recipe follows, for serving; Roasted Garlic Dulce de Leche Sauce, recipe follows, for serving; 1 cup heavy cream; 1/2 tablespoon unsalted butter; 1/2 tablespoon sugar; 1/4 teaspoon arbol chile powder; 1 disk Mexican chocolate chopped, about 1 cup; 5 garlic cloves; 2 tablespoons olive oil; One 13.4-ounce can dulce de leche; 1/4 cup heavy cream

Directions

Special equipment:

a piping bag fitted with a star tip; a deep-fry thermometer

In a large pot over medium heat, combine 3 cups water, the butter, salt and 1/4 cup sugar. Heat until the sugar and salt dissolve and the butter melts, about 3 minutes. Once this is achieved, add the flour and stir with a wooden spoon. Stir until a dough forms and starts to stick to the bottom of the pan.
When it starts to stick, remove the pan from the heat and transfer the dough to the bowl of an electric mixer with a paddle attachment. Begin to mix on medium speed and add one egg. When the egg is fully incorporated add the next egg and mix until fully incorporated. Before adding the last egg, touch the dough. It should be soft and pliable like soft clay. Add the last egg if this is not the case. Once the dough is like soft clay transfer it to a piping bag fitted with a star tip.
Pipe the batter onto a baking tray lined with parchment in lines about 3 inches long. Refrigerate the churros for 15 to 20 minutes to firm up.
Heat the oil in a large heavy pot to 350 degrees F on a deep-fry thermometer. Fry the churros until golden brown and crispy, 3 to 4 minutes. Transfer the churros to paper towels to drain.
In a bowl, mix the remaining 1 cup sugar with the cinnamon. Roll the churros in the cinnamon sugar to coat. Serve with the Spiced Mexican Chocolate Sauce and Roasted Garlic Dulce de Leche Sauce.

Spiced Mexican Chocolate Sauce:

Yield: 1 1/4 cups

Place the cream and butter in a heatproof bowl and place the bowl over (not in) a pan of simmering water. Heat, stirring occasionally, until the butter melts. Stir in the sugar and chile powder and stir to dissolve. Once the sugar is dissolved, stir in the Mexican chocolate. Once the chocolate has melted, pour the sauce into a serving dish and serve with the churros.

Roasted Garlic Dulce de Leche Sauce:

Yield: 1 1/4 cups

In a small skillet over low heat, cook the garlic in oil until golden brown and soft, 15 to 20 minutes. Remove from the oil and smash and mince the garlic, turning it almost into a paste.
Meanwhile, combine the dulce the leche and cream in a small pot and whisk over medium-low heat for 5 minutes. Add the garlic to the dulce de leche mixture and mix well to combine. Erve with the churros.