Latin classics · 45 min
Arequipe sponge roll
A light flexible sponge rolled around a generous layer of arequipe and finished simply with sugar.
Ingredients
- 240 ml water
- 85 g unsalted butter
- 1 tbsp sugar
- 1/2 tsp salt
- 130 g all-purpose flour
- 3 large eggs
- Neutral oil, for frying
- 100 g sugar + 1 tsp cinnamon, for coating
- 250 g arequipe
Method
- Bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms.
- Cool 5 minutes, then beat in eggs one at a time until the dough is glossy.
- Pipe 10–12 cm lengths onto parchment. Heat oil to 175°C / 350°F.
- Fry in batches until deep golden, about 3–4 minutes. Drain briefly and roll in cinnamon sugar.
- Use a narrow piping tip to fill each churro from both ends with arequipe.
Arequipe noteKeep the oil temperature steady; too cool makes greasy churros and too hot leaves the center undercooked.