Sopaipilla Churro Bites with Dulce de Leche Dip

Method

1. Peel and seed the squash, cut it into 2 cm cubes, put them in a 16 cm pot, cover with water and boil on medium-high heat for 12 min, until a fork slides in. Drain, mash until smooth and let it cool to lukewarm.

   Add in this stepButternut squash, peeled and seeded 100 g

   medium-high heat

2. In a bowl mix the flour, baking powder and salt, add the mashed squash and melted butter and bring it together by hand. Knead for 4 min until smooth and soft, adding the water little by little if it is crumbly.

   Add in this stepPlain (all-purpose) flour 120 gBaking powder ¾ tspSalt 1 pinchButter, melted 20 gLukewarm water (only if needed) 10 ml

3. Cover and rest the dough for 10 min, then roll it out on a floured surface 1 cm thick and cut it into 2.5 cm squares with a knife. They are small enough that you do not need to prick them; they puff into little pillows in the oil.

4. Mix the sugar and cinnamon in a wide bowl. Warm the dulce de leche and milk in a small pan on low heat for 2 min, stirring, until smooth and pourable. Only warm it; do not let it boil.

   Add in this stepCaster sugar 50 gGround cinnamon 1 tspDulce de leche 120 gMilk 1½ tbsp

   low heat

5. Pour the oil into a 20 cm heavy pot (at least 3 cm deep, no more than one third full) and heat on medium-high heat for about 6 min to 175 °C; a scrap of dough should float up within 2–3 seconds. Dry your hands and the dough, and keep children and pets away.

   Add in this stepVegetable oil, for frying 700 ml

   medium-high heat

6. Fry in 2 batch(es) so the pot is not crowded, for 2 min 30 sec per batch on medium heat, rolling them around, until puffed and golden all over. Lift out, drain for just 30 seconds, then toss straight into the cinnamon sugar while hot so it sticks. If the oil ever catches fire, cover with a lid and turn off the heat; never use water.

   medium heat

7. Pile them into paper cones or small bowls and serve at once with the warm dulce de leche dip.