Churros with Dulce de Leche

Directions

• dulce de leche:
• start by filling a large pot with water. put this over high heat and let the water come to a boil
• take the paper wrapping on the condensed milk off, then add this into the pot. you want to make sure that the can is fully submerged in the water
• lower the heat to medium-low, you want the water to be simmering
• leave the can in the simmering water for 2-3 hours. if you want the dulce de leche to be darker, 3 hours is good, or if you want a lighter one just do it for 2 hours
• make sure to keep an eye on this, every now and then add more water into the pot, it is important that the can stays fully submerged in the water through the whole process. i've heard that it can explode if it's not, so keep checking on it
• once it's done, take the can out and let it cool completely before trying to open it
• churros:
• add the water, butter, sugar and salt into a pot and put this over medium heat
• as soon as this mixture comes to a boil, take it off the heat, then add in the flour and mix until a dough forms
• add this back onto the heat and heat the dough, whiles mixing, for 2 minutes. now take it off the heat and leave it too cool for 10 minutes
• once the dough has cooled, mix in the egg
• add this into a piping bag fitted with a star tip. pipe whatever shapes you want onto a baking paper lined tray, then leave these in the freezer
• meanwhile, heat your oil. i use vegetable oil
• once the oil is hot, fry the churros until they turn golden brown. then whiles they're still hot, throw them into the cinnamon sugar
• i warmed my dulce de leche in the microwave to loosen it up a little but that's it, just dip the churros into this and enjoy!