Everyday Recipes

Mini Churros with Dulce de Leche

Mini Churros with Dulce de Leche
Level
Easy
Prep
20 minutes
Cook
20 minutes
Servings
18 to 19 churros
  • These traditional churros are golden crispy on the outside and warm and doughy on the inside. A perfect texture treat. Lightly sweetened with cinnamon-sugar and drizzled with Dulce de Leche, you can’t go wrong serving these to your family and friends.

Key Ingredients

Dulce de Leche
Dulce de Leche Squeeze Bottle
11.5 Squeeze Bottle
Ingredients

Make It

Step 1

Heat water, butter, brown sugar and salt in a medium saucepan over medium heat, stirring occasionally, until butter is melted and sugar is dissolved. Stir in flour with a wooden spoon until dough is smooth and pulls away from pan. Remove from heat; let cool for 5 to 10 minutes.

Step 2

Beat dough in a large mixer bowl fitted with a paddle attachment on medium speed. Add eggs one at a time, incorporating completely after each addition. Stir in vanilla extract. Transfer dough to a piping bag or resealable gallon-size plastic bag fitted with a star-shaped, size 7 pastry tube (such as Ateco or Wilton). Place bag in the refrigerator while the oil heats.

Step 3

Add oil to a Dutch oven or cast iron skillet until it measures about 1 1/2 inches deep. Heat over medium-high heat to 375° F on a candy thermometer. Meanwhile heat oven to 175° F to keep churros warm while frying in batches. Line a large dish with paper towels to absorb any excess oil. Once oil reaches appropriate temperature, pipe 4-inch churros into the oil, using scissors to cut off the ends. Depending on the pan size, fry several at a time being careful not to crowd the pan or drop the temperature. Fry, turning occasionally, for 4 to 6 minutes or until deep golden brown on all sides. Adjust heat as needed so that the oil does not go below 350° F or above 375° F.

Step 4

Remove cooked churros from oil and drain on paper towels before transferring to a tray in the oven to keep warm. Repeat with remaining dough.

Step 5

Combine granulated sugar and cinnamon in a shallow dish. Roll warm churros in cinnamon-sugar. Serve warm drizzled with 1 ½ teaspoons of dulce de leche on each churro.
COOK’S TIP:
If you don’t have a pastry tip you can cut a ½-inch corner from the bottom of a resealable gallon-size plastic bag and pipe dough. The churros won’t have ridges but they will still be delicious!

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