Cinnamon Peanut Churros with PB Dulce De Leche
Serves: ~20 churros
For the churros:
  • 90g (1 stick, minus 2 tbsp) butter
  • 2 tbsp brown sugar
  • pinch of salt
  • 1 cup (250ml) water
  • 1 cup (150g) plain flour
  • 2 eggs
  • oil, for frying
For the sugar:
  • 2 tbsp salted, roasted peanuts
  • ½ cup (100g) caster sugar
  • 1 tsp cinnamon
For the PB Dulce De Leche:
  • 2 tbsp peanut butter
  • ½ cup dulce de leche
  1. Make the sugar coating and sauce first, so you can eat these straight away.
  2. To make the sugar, crush the peanuts to a fine dust (by way of a pestle and mortar, or a plastic bag and a rolling pin, or a food processor) just be careful not to take them to far to a nut butter. Stir together with the sugar and cinnamon and place in a shallow dish.
  3. Stir together the peanut butter and dulce de leche in a small bowl, and add about 2-3 tbsp of water, to reach a thick, mayonnaise-like consistency (this will depend on your ingredients - add more or less water or none at all depending on what you have).
  4. To make the dough for the churros, place the butter, sugar, salt and water into a medium saucepan and place over a medium heat. Bring to the boil, and cook just until the butter melts, then remove from the heat.
  5. Immediately add in all the flour and stir with a wooden spoon until the dough forms a ball. Place back on the heat, and cook, stirring, for 1 minute.
  6. Remove from the heat, and place into a mixing bowl, or the bowl of a stand mixer. Beat the mix for a minute, to drive some of the steam off, and then add the eggs one by one, beating until completely incorporated.
  7. Heat about 2 inches of oil in a deep pot (oil should only fo about ⅓ of the way up the sides of the pot) to 180C/350F.
  8. Using a small ice cream scoop (2 tsp capacity) scoop up and carefully lower balls of the dough into the oil (alternatively, roll little balls with your hands, or use a heaping teaspoonful).
  9. Fry the churro balls for about 4 minutes, or until dark golden and cooked through, then transfer to some paper to drain. Continue until all the batter is used.
  10. Toss the churros into the cinnamon peanut sugar, and serve with the PB Dulce de Leche.
Recipe by The Sugar Hit at