Get ready to transform your kitchen into a Mexican street food paradise with these irresistible Dulce de Leche Filled Churro Sticks! Imagine biting into a crispy, golden-brown churro that shatters with a delicate crunch, revealing a luscious, creamy dulce de leche center that oozes pure decadence. These aren't just any churros - they're a dessert experience that will transport you straight to the vibrant streets of Mexico, offering a perfect balance of textures and flavors that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 12 churros
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup dulce de leche
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- Oil for frying
Instructions
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium-high heat, ensuring the butter is completely melted.
- Reduce heat to low and immediately add all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
- Remove from heat and let the dough cool for 5 minutes. Transfer to a mixing bowl and beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Transfer the churro dough to a piping bag fitted with a large star-shaped tip. If you don't have a piping bag, you can use a heavy-duty plastic bag with a corner cut off.
- Heat oil in a deep fryer or large heavy-bottomed pot to 375°F (190°C). Use a candy thermometer to ensure accurate temperature.
- Pipe 6-inch long churro sticks directly into the hot oil, using scissors or a knife to cut the dough from the piping tip. Fry in batches to avoid overcrowding.
- Fry churros for 2-3 minutes on each side, or until they are golden brown and crispy. Use a slotted spoon to remove and drain on paper towels.
- Mix granulated sugar and cinnamon in a shallow dish. While churros are still warm, roll them in the cinnamon-sugar mixture to coat completely.
- Allow churros to cool slightly, then use a small piping tip or a long, thin tool to create a hole in the center of each churro.
- Fill a piping bag with dulce de leche and carefully pipe the filling into each churro stick, ensuring even distribution.
- Serve warm and enjoy the crispy exterior and creamy dulce de leche filling. Best consumed within 2-3 hours of preparation.
Tips
- Temperature is Key: Use a candy thermometer to maintain the oil at exactly 375°F for perfectly crispy churros.
- Piping Technique: For uniform churros, use a star-tipped piping bag and cut the dough with clean scissors.
- Don't Overcrowd: Fry churros in small batches to ensure even cooking and maintain oil temperature.
- Filling Hack: If you don't have a thin piping tip, use a clean, narrow drinking straw to create filling holes.
- Serve Immediately: Churros are best enjoyed warm, so time your preparation to serve right after filling.
- Make-Ahead Option: Prepare the dough in advance and refrigerate until ready to fry for convenience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
