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- Water | 250 ml
- Sugar | 2 tablespoon
- Margarine or butter | 2 tablespoon
- Wheat flour | 300 g
- Eggs | 3 unit(s)
- Oil for frying | to taste
- Sugar and cinnamon for sprinkling | to taste
- Dulce de leche | to taste
- Heat the water in a pan, lower the heat and add the margarine and sugar.
- Stir well until all the margarine is dissolved.
- Gradually add the flour, stirring constantly, until the dough comes off the pan.
- Remove from the heat and add the eggs one by one, mixing well until all the dough is mixed.
- Then, place the dough in a pastry bag with a pitanga-shaped nozzle, or in the form suitable for churros.
- Squeeze, already inside the frying pan with the hot oil, the size is at your discretion, cut with your fingertips or with a knife.
- Once fried, place on a paper towel to absorb the fat.
Then, pass through the cinnamon sugar and fill with dulce de leche using the nozzle that comes with the mold.
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