How To Make Churros Stuffed With Dulce De Leche

dulce de leche

🥗Healthier: coconut cream

💰Cheaper: caramel sauce

Coconut cream offers a lighter alternative, while caramel sauce is more accessible.

Add 1 cup of water, 3/4 teaspoon of salt, and 2 teaspoons of butter in a saucepan over high heat.

Once it reaches a rapid boil, let it boil for about 1 minute.

Add 1 cup of all-purpose flour to the boiling mixture, turn off the heat, and remove the saucepan from the heat source.

Mix the ingredients with a spoon until combined, then add 1/4 teaspoon of vanilla extract and continue mixing until well combined.

Transfer the dough onto a table and knead for about 5 minutes until smooth.

Shape the dough into a ball or pellet.

Place the dough into a decorating bag fitted with a tip, optionally adding a bit of oil to prevent sticking.

Cut the end of the decorating bag with scissors to pipe out the churros.

Heat vegetable oil to about 375°F (190°C) for frying.

Pipe small strips of dough into the hot oil, frying until golden brown, which takes about 7 to 10 minutes.

Combine sugar and cinnamon in a bowl for coating the churros.

Once fried, coat the churros in the sugar and cinnamon mixture, either by rolling them in the bowl or shaking them in a bag.

Inject the churros with homemade dulce de leche using a filling injector.

Serve the churros immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens