Churros with Chocolate-Dulce De Leche Dip

Ingredients

• For the churros:
• 8 cups vegetable oil
• 1 cup sugar
• 1 tablespoon ground cinnamon
• 2 cups milk, at room temperature
• 4 unsalted tablespoons butter, cut into 4 pieces
• 1 teaspoon salt
• 1 stick cinnamon
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground nutmeg
• 2 cups all-purpose flour
• 3 large eggs, at room temperature
• For the chocolate-dulce de leche dip:
• 1/2 cup dulce de leche
• 1/4 cup bittersweet chocolate chips
• 1 teaspoon Maldon salt
• 1 tablespoon unsalted butter

Directions

1. For the Churros: Pour the oil into a Dutch oven or large pot and warm it over medium-high heat until a deep-fat thermometer reads 350 degrees F. The oil should measure 1- to 1 1/2 inches deep.
2. Set a pastry bag or a sturdy gallon-sized zipper-lock bag with a 1/2-inch wide star tip. If you are using a plastic bag, cut off one corner so the tip fits snugly. Put it aside for now.
3. Cover a large baking sheet with two layers of paper towels. On a large plate, mix the cinnamon with all but 1 tablespoon sugar, then set that aside too.
4. In a large heavy-bottomed saucepan over medium-high heat, bring the milk, butter, salt, remaining 1 tablespoon sugar, cinnamon stick, vanilla, and nutmeg to a boil. Remove the pan from the heat and let it sit for 10 minutes so the milk can pick up the spice flavor.
5. Take out and discard the cinnamon stick. Return the milk mixture to medium-high heat and bring it back to a boil, then add the flour and stir hard with a wooden spoon until the mixture turns into a smooth dough.
6. Move the dough to a large bowl and cool it for 5 minutes. Add the eggs one at a time, mixing well after each addition before adding the next. You can do this with an electric mixer or a wooden spoon, depending on your arm strength and mood.
7. Spoon the dough into the prepared pastry bag. Carefully pipe it directly over the hot oil into 6-inch long churros, using your thumb and index finger to pinch the dough away from the star tip. Cook them in batches of 4 to 5 churros for 3 to 4 minutes, until they are a deep golden brown.
8. Use tongs to move the churros to the prepared baking sheet for a quick blot, then place them on the cinnamon-sugar plate and roll them until coated.
9. For the Chocolate-Dulce de Leche Dip: Add the dulce de leche, chocolate chips, salt, and butter to a medium bowl. Microwave for 1 to 2 minutes, until the chips have melted, stopping to stir every 20 seconds. Serve with the warm churros.