CHURROS WITH SPICED CHOCOLATE DULCE DE LECHE

MAKES 24 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 50 MINUTES

1 cup 2% milk

¼ cup unsalted butter, cubed ½ tsp salt

1 cup all-purpose flour

½ tsp vanilla

2 eggs

1 cup granulated sugar

1 tbsp cinnamon canola oil

Spiced Chocolate Dulce de Leche

⅔ cup dulce de leche

½ cup chopped unsweetened chocolate ¼ cup 2% milk

¾ tsp cinnamon

½ tsp vanilla

¼ tsp cayenne pepper

In saucepan, cook milk, butter and salt over medium heat, stirring, until butter is melted. Bring to boil; remove from heat and add flour all at once, stirring vigorously with wooden spoon, until mixture forms smooth ball. Return to medium heat; cook, stirring constantly, until film forms on bottom of pan, about 1 minute.

Transfer mixture to stand mixer fitted with paddle attachment; beat for 1 minute to cool. Beat in vanilla; beat in eggs, 1 at a time, beating well after each addition until shiny and smooth, about 1 minute. Transfer to large piping bag fitted with ½-inch star tip. In large bowl, combine sugar and cinnamon.

Spiced Chocolate Dulce de Leche In microwaveable bowl, microwave dulce de leche and chocolate until melted, stirring halfway through, about 1 minute. Stir in milk, cinnamon, vanilla and cayenne until combined.

Set rack over baking sheet. In Dutch oven or deep heavy-bottomed pot, add enough oil to come 1½ inches up side; heat over medium heat until deep-fryer thermometer reads 350°F. Working in batches of 5, pipe batter into oil in 5-inch pieces; deepfry churros, flipping occasionally with slotted spoon, until golden brown, about 3 minutes, returning oil to 350°F between batches. Using slotted spoon, transfer churros to prepared racks. Let cool just enough to handle.

Dredge warm churros in sugar mixture. Serve with Spiced Chocolate Dulce de Leche for dipping.

PER SERVING about 144 cal, 3 g pro, 8 g total fat (3 g sat. fat), 15 g carb (1 g dietary fibre, 10 g sugar), 24 mg chol, 72 mg sodium, 61 mg potassium. % RDI: 4% calcium, 5% iron, 3% vit A, 6% folate.