When you can't decide between cone or cup, go churro.
Servings: 8 bowls
1 cup milk
2 tablespoons butter, plus additional for prepping pan
1 tablespoon sugar
1 cup all-purpose flour
4 tablespoons sugar
1 teaspoon cinnamon
3 tablespoons dulce de leche syrup
Let's get Cooking...
Preheat oven to 350 degrees.
In a saucepan, heat the milk, butter, and sugar.
When bubbles start to form, remove from heat and add the flour, stirring constantly. Cook the dough until it no longer sticks to the pan and forms a smooth ball.
Allow to cool, then add the eggs one at a time.
Transfer the dough to a pastry bag with a 1/2-inch tip. Turn over a baking cup or small pie pan, and grease well with butter. Pipe the dough around the outside of the baking cup, forming a bowl shape. Repeat with remaining dough.
Bake for 40 minutes or until golden brown. Allow to cool.
In a small bowl, mix together the sugar and cinnamon. Dip each churro bowl in the cinnamon sugar mixture.
Serve with a scoop of ice cream topped with dulce de leche syrup.