Churros with their Dulce de Leche dip

Churros with their Dulce de Leche dip

Save on oikos extra creamy
Save on oikos extra creamy

Save up to $1 on the purchase of 1 pack of the new Oikos Extra Creamy.

Get a coupon

25 minutes
4 to 6 servings


  • Dip
  • ½ cup Dulce de Leche from the market
  • ¼ cup Oikos Extra Creamy 11% yogurt
  • ½ tbsp. orange blossom water
  • 1 tbsp. instant coffee
  • Pinch of salt
  • Churros
  • ¾ cup water
  • ¼ cup milk
  • 1 ¼ cup all-purpose flour
  • ¼ butter
  • 1 tbsp. sugar
  • 1 pinch of salt
  • Oil for frying: vegetable, canola or corn
  • ½ tbsp. sugar
  • ½ tsp. ground cinnamon

Preparation steps

  • Dip


    In a small bowl, combine all the ingredients and stir until a nice homogeneous mixture is obtained.

  • Churros


    In a saucepan, pour the water and milk and let it simmer. Add the sugar, butter and salt and bring to a boil.


    Remove the boiling mixture from the heat. Add the flour, stirring vigorously until the mixture forms a nice ball of homogeneous dough. Let it cool down.


    In a piping bag, ideally with a fluted tip, transfer the churro batter and set aside.


    In a large, deep saucepan, heat oil over medium-high heat (375ºF). As soon as the oil reaches the ideal temperature, form a churro by pressing on the piping bag and cut with a scissor to drop the formed churro into the oil (do in groups of 4 at a time). As soon as they have a nice amber color, remove them from the oil and place them on a wire rack or a simple paper towel to remove as much residual oil as possible.


    Sprinkle the fried churros with the sugar and cinnamon mixture.