Dulce De Leche Stuffed Cinnamon Sugar Churro Donuts 12 Steps
Place the water, butter, sugar and salt in a medium saucepan. Bring it to a 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 forms.
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 half of the batter to a piping bag with a star tip (keep another half for the top layer).
Place parchment paper on a baking tray and pipe the batter into 3-inch circles (you will have 12-14 circles).
Transfer the dulce de leche sauce into another piping bag. Cut the tip 2-3 millimeters. Pipe the dulce de leche 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 into the freezer and let it freeze solid for at least 2 hours.
In a small bowl, combine the sugar and cinnamon, set it aside.
After 2 hours, heat the oil to 370-380° in a heavy bottomed pot or pan. Fry donuts for 2-3 minutes on each side or until golden brown.
Drain them on a paper towel-lined tray 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!