Crisp exterior with a gooey dolce de leche center.
These Dolce de Leche Stuffed Cinnamon Churros are a delightful twist on the classic treat, filled with rich, gooey dolce de leche and coated in cinnamon sugar for an irresistible crunch.
Why you'll want it now, The perfect mix of crispy, sweet, and creamy, these churros are a nostalgic treat with a modern twist.
Why this recipe works
The churro dough is light and airy, allowing it to puff up perfectly when fried, while the dolce de leche filling adds a creamy, sweet surprise in every bite. The cinnamon sugar coating provides a classic churro finish.
Equipment
Medium saucepan
Wooden spoon
Piping bag with star tip
Deep fryer or heavy-bottomed pot
Slotted spoon
Baking sheet
Paper towels
How to make it
In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
Remove from heat and add flour all at once, stirring vigorously until the mixture forms a ball.
Return to heat and cook for 1-2 minutes, stirring constantly, until the dough is smooth and pulls away from the sides of the pan.
Transfer dough to a mixing bowl. Beat in eggs one at a time until fully incorporated and the dough is smooth.
Fill a piping bag fitted with a star tip with the churro dough.
Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
Pipe 6-inch (15 cm) strips of dough into the hot oil, using a pair of scissors to cut the dough from the bag.
Fry churros until golden brown, about 4-5 minutes, turning occasionally.
Remove churros with a slotted spoon and drain on paper towels.
Fill another piping bag with dolce de leche. Insert the tip into each churro and fill with dolce de leche.
Mix sugar and cinnamon in a shallow dish. Roll filled churros in cinnamon sugar to coat.
Enjoy these deliciously sweet and gooey churros as a cozy treat for any occasion!
How you'll know it's ready
Churros are ready when they are golden brown and crisp on the outside.
Convection oven? (and if you don't have one)
For frying, the oven type doesn't matter. Focus on maintaining oil temperature for best results.
Troubleshooting
If churros are soggy, ensure oil is at the correct temperature before frying.
If dough is too thick to pipe, add an extra egg to adjust consistency.
If dolce de leche leaks out, ensure churros are not overfilled.
If churros are not crispy, fry for an additional minute or two.
Storage
Store leftover churros in an airtight container at room temperature for up to 2 days. Reheat in the oven to maintain crispness.
Make ahead
Churro dough can be prepared and stored in the refrigerator for up to 1 day before frying.
Variations
Fill with Nutella for a chocolatey twist.
Add a pinch of cayenne to the cinnamon sugar for a spicy kick.
Use a vanilla pastry cream filling instead of dolce de leche.
Frequently asked questions
Can I bake churros instead of frying?
Yes, pipe churros onto a parchment-lined baking sheet and bake at 400°F (200°C) for 20-25 minutes, then coat in cinnamon sugar.
What is dolce de leche?
Dolce de leche is a sweet, caramel-like sauce made from milk and sugar, popular in Latin American desserts.
How do I prevent churros from bursting?
Ensure the oil temperature is correct and avoid overfilling the churros with dolce de leche.
Can I make churros without a piping bag?
Yes, you can use a plastic bag with a corner snipped off, though the texture may be slightly different.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
