Churros

This recipe is based on the churros I often eat at Praca Nossa Senhora da Paz, in Ipanema. They are sold in carts that cluster the corners of Rio’s streets; on weekends, they relocate to the vast stretches of our Atlantic beaches. Served in a small paper bag, you get crispy fried dough, dusted with cinnamon sugar, and filled from top to bottom with an injection of dulce de leche squirting out from the centre and dripping onto your fingers. Unlike an American doughnut, the centre remains pal