Easiest Churro Funnel Cake with Dulce de Leche

Chowhound’s Guillermo Riveros shows us how to make churro funnel cakes at home as he reminisces about boardwalks during summer in quarantine. He also shares his super easy hack for making dulce de leche (or arequipe) to eat them with. Scroll for the recipes!

Churro Funnel Cake
Ingredients
1 cup (250ml) water
1/4 cup (56g) unsalted butter, diced into small cubes
1 Tbsp (13g) granulated sugar
1/4 tsp salt
1 cup (141g) all-purpose flour (scoop and level to measure)
1 large egg
1/2 tsp vanilla extract
Vegetable/canola oil, for frying
For coating
1/2 cup (100g) granulated sugar
3/4 tsp ground cinnamon

Directions:
For the coating: mix together sugar and cinnamon in a shallow dish, set aside.

In a large pot heat enough vegetable/canola oil to fry (good rule of thumb, fill it up to 1 1/2 inches) over medium-high heat. While the oil is heating, make the batter.
Add water, butter, sugar and salt to a large saucepan, and bring to a boil over medium-high heat.
Add the flour and reduce heat to medium-low. Cook and stir constantly with a rubber spatula until mixture comes together and is smooth (a few lumps in it are fine).
Transfer mixture to a large mixing bowl, and let cool for 5 minutes.
Add vanilla and egg to the flour mixture, and immediately blend with a hand mixer until batter comes together and is smooth (if it separates at first, keep mixing it until it comes together).
Transfer the batter to a small piping bag fitted with a rounded star tip.
Carefully pipe mixture into preheated oil in a spiral motion, pinching the dough off once the desired size has been reached.
Let it cook until the dough puffs and turns golden brown, turning halfway through so both sides evenly cook. This will take approx 2 to 4 minutes total. Carefully remove from oil and place on a paper towel-covered plate to drain for 30-60 seconds.
Dip the cooked funnel cakes into the cinnamon/sugar mixture and coat both sides. Shake off excess.
Serve immediately with dulce de leche.

Dulce de leche/Arequipe:

Ingredients:
1 14oz can of condensed milk
Water

Directions:
Place the can on its side in a large pot. Fill the pot with room-temperature water, making sure the water level is at least 2 inches above the can.
Set the pot over high heat and let the water come to a simmer. Reduce heat and let simmer for 2 hours.
Check the pot and adjust water level (it should always be 2 inches above the can) and heat if needed (letting the water burn and evaporate can lead to the can exploding which is a serious risk).
Remove the can from the water using a pair of tongs, and set it on a wire rack or heat resistant surface to cool to room temperature.
Don’t attempt to open the can while it’s still hot, this can cause pressurized hot arequipe to spray dangerously.
You can store unopened cans of arequipe at room temperature for up to 3 months.
Tip: reheat in a double boiler to soften arequipe to a spreadable or drizzle-able consistency.
After using arequipe from the can, you can transfer your leftover to an airtight container and refrigerate for up to 3 weeks.


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