Churro Dream
Ingredients
Part Massa
Part Recheio
Process
01. Place all the dough ingredients in the mixer.
02. Mix for 4 minutes at low speed (speed 1).
03. Beat until reaching the veil point (approximately 2 minutes) at high speed (speed 2) or roll it out.
04. Divide into pieces of 25 g each.
05. Cover the dough with plastic to prevent it from drying out.
06. Let it rest for approximately 10 minutes.
07. Shape into sticks.
08. Allow to proof until ready (approximately 90 minutes).
09. Fry, in oil at 180°C, the top side for 3 minutes, turn it over and fry the bottom side for 3 minutes. Turn it again and fry the top side for an additional 1 minute.
10. Place on absorbent paper.
11. Allow to cool for approximately 30 minutes.
FILLING
01. Mix the sugar with the cinnamon and set aside.
02. Puncture one end of the churro with a knife and fill it with dulce de leche using a piping bag with a plain tip.
03. Roll the pieces in the sugar and cinnamon mixture.
04. Pipe a dollop of dulce de leche on the end where the filling was injected.
Yield
59 Units of 80 g
Equipment
Mixer , Fryer , Piping Bag , Spoon , Scale , Knife , Bowl , Plain Tip
Suggested shelf life
24
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 127 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 1.9 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 78 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Churro Dream
Ingredients
Part Recheio
How to make it
DOUGH
01. Place all the dough ingredients in the mixer.
02. Mix for 4 minutes at low speed (speed 1).
03. Beat until reaching the veil point (approximately 2 minutes) at high speed (speed 2) or roll it out.
04. Divide into pieces of 25 g each.
05. Cover the dough with plastic to prevent it from drying out.
06. Let it rest for approximately 10 minutes.
07. Shape into sticks.
08. Allow to proof until ready (approximately 90 minutes).
09. Fry, in oil at 180°C, the top side for 3 minutes, turn it over and fry the bottom side for 3 minutes. Turn it again and fry the top side for an additional 1 minute.
10. Place on absorbent paper.
11. Allow to cool for approximately 30 minutes.
FILLING
01. Mix the sugar with the cinnamon and set aside.
02. Puncture one end of the churro with a knife and fill it with dulce de leche using a piping bag with a plain tip.
03. Roll the pieces in the sugar and cinnamon mixture.
04. Pipe a dollop of dulce de leche on the end where the filling was injected.
Tips
Yield
59 Units of 80 g
Equipment
Mixer , Fryer , Piping Bag , Spoon , Scale , Knife , Bowl , Plain Tip
Suggested shelf life
24 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 127 | % VD (*) |
| Carboidratos (g) | 23 | % VD (*) |
| Açúcares totais (g) | 2.0 | % VD (*) |
| Aç adicionados (g) | 1.9 | % VD (*) |
| Proteínas (g) | 2.7 | % VD (*) |
| Gorduras totais (g) | 2.6 | % VD (*) |
| Gorduras saturadas (g) | 1.6 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 78 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.