1 cup water
1/4 cup butter
1 tbs brown sugar
1 cup flour
1 pinch of salt
Oil for frying (grapeseed or canola)
1/2 cup white sugar
1 tbs ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground all spice
Warmed dulce de leche or caramel
For the churro dough: Combine water, butter and brown sugar in a sauce pan and bring to a boil until sugar and butter are fully dissolved. Turn heat the low, add flour half a cup at time to sauce pan and stir vigorously with a wooden spoon until it forms into a ball, about 1 minute. It should start to pull away from the sides of the pan. Remove pan from heat and add one egg at time, while continuing to quickly stir until well combined. Remove dough from the pan and allow to cool.
While dough is cooling, combine the sugar, cinnamon, ginger and all spice in a wide plate. Set aside another plate lined with paper towels to drain churros. Preheat about 2 inches of oil in a pan over medium high heat. Spoon churro batter into a pastry bag, or heavy duty zip lock bag, with a large pastry tip to give them their signature shape. Gently squeeze churro batter, in circles or strips, into frying oil, using a pair of scissors or knife to cut batter off. Fry until golden brown on each side, about 2 minutes per side. Remove from oil and immediately dust with sugar mixture. Place cooked churros in the paper lined plate to drain.
To serve: Drizzle churros with warmed dulce de leche or caramel and fresh fruits. Churros are best served warmed.