Dulce de Leche Stuffed Churro Donuts

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Preparation

Place the water, butter, sugar and salt in a medium saucepan. Bring it to boil over medium-high heat. Once boiling, turn down the heat to simmer and add the flour. Stir with a wooden spoon until flour is fully incorporated. Cook for 2-3 minutes, keep stirring until a dough form.

Transfer the mixture to a stand mixer. With the paddle attachment beat the mixture for 1- 2 minutes and allow to cool slightly. It should be still warm but touchable.

Add the eggs one at a time. Let the eggs mix completely before adding the next one. After adding the fifth egg check if the batter is smooth and glossy. If the consistency is right, when you pull the paddle up the dough sticking to the paddle should hang down in a V shape ribbon. If your batter isn't the right consistency, add one more egg and keep mixing for another minute.

Transfer the batter to a piping bag with a star tip. (keep another half for the top layer)

Place a parchment paper on a baking tray and pipe half of the batter into 3-inch circles (you should have 12-14 circles).

Transfer the dulce de leche sauce into another piping bag. Cut the tip 2-3 millimeters. Pipe the dulce de lecehe sauce in a thin layer on top of the churros. Pipe another circle of batter over the top of the dulce de leche. (make sure it’s sealed properly otherwise it will leak once frying).

Transfer the tray to the freezer and let it freeze solid for about 2 hours.

In a small bowl combine the sugar and cinnamon, and set it aside.

After 2 hours, heat the oil to 370-380°F in a heavy-bottomed pot or pan. Fry donuts for 3-4 minutes on each side or until golden brown.

Drain them in a paper towel and toss them in the cinnamon sugar.

If you desire to have more dulce de leche filling inside the donuts, fill a piping bag with the sauce. Pipe the sauce into the churro donuts from the side.

Serve warm and Enjoy.