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Put the milk, water and butter in a pan to heat.
When it starts to boil, add the flour all at once and stir very quickly with a wooden spoon until the dough comes off the bottom of the pan.
Place the dough in a pastry bag with the pitanga nozzle (churros shape). The bag must be very sturdy. If you don't have it, I think a thick bag, like rice, cut at the end, is good for improvising.
Heat a pan with oil and as soon as it is hot, fry the churros pieces. The ideal is to fry about 4 at a time so as not to cool the oil.
Remove from pan, drain on paper towels and roll in cinnamon sugar.
Serve with dulce de leche, Nutella or other sweets of your choice.
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