Churros With POM Dulce de Leche Sauce

Churros:

• 1 cup water
• 6 tablespoons butter
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 1½ quarts vegetable oil (6 cups)

Cinnamon-sugar (to coat churros):

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon

POM dulce de leche sauce:

• 2 tablespoons POM Wonderful 100% Pomegranate Juice
• ½ cup dulche de leche sauce
• 1 tablespoon confectioners’ sugar
• 2 drops red food coloring

1. For the cinnamon-sugar coating: In a small bowl, combine sugar and cinnamon; set aside.
2. For the churros: In a medium saucepan over medium-heat, heat water, butter, and sugar to a rolling boil. After boiling, remove from heat. Stir in flour, mixing until all flour is incorporated. Return mixture to heat and continue to cook for another minute. Remove from heat and add mixture to a bowl of standing mixer with paddle attachment. On low speed, add eggs, mixing after each addition. Mix until smooth and eggs are well incorporated.
3. Add dough to a large pastry bag fitted with a star tip. In a large deep 5-quart saucepan, add vegetable oil (1½" deep) Over medium heat, heat oil until temperature reaches 375°F.
4. Pipe a 6" dough piece over the pot of oil; using scissors, cut dough so it releases. Pipe two to three churros into the oil at a time. Fry on either side for 90 seconds to 2 minutes or until golden brown and crispy. With slotted spoon, remove churros to a paper towel-lined plate to drain well.
5. Roll in cinnamon-sugar mixture while they are still hot. Repeat frying and coating with the remaining dough.
6. Prepare POM dulce de leche sauce: In a small bowl, combine dulce de leche, POM Wonderful 100% Pomegranate Juice, confectioners’ sugar and red food coloring; mix well.
7. Serve churros with POM dulce de leche sauce.