A little over a year ago Nick and I flew to Seattle to visit Nick’s parents. We were pretty hungry after our flight so we decided to grab a snack at Jack in the Box. Well we got a small order of churros bites (really random that Jack in the Box would make them) and OH MY! They were the best churros I had ever had! Why? Because they were filled with caramel! We almost went back and got more. I attempted making churros the other day and they were good, but too thin to pipe caramel into (you need a gigantic start tip for the dough which I don’t have…yet) so I came up with these yummy churro donut holes. And boy are they good!
The dough recipe is slightly adapted from my grandmother’s fried scone recipe (coming soon!) with the ingredient ratios slightly altered because I had to forth her recipe (good thing because this recipe makes 50 donut holes) and measuring conversions
can always get a little complicated. You might be asking “Why is there baking powder and yeast?” I asked the same thing too but baking powder is double acting meaning the leavening takes place upon mixing with liquid and also during cooking so with the yeast it really just helps the donuts get extra puffy.
Just look at that! Y-U-M! You will just die when you bite into these light and tender donut holes! Cinnamon & sugar stuck to your lips and yummy warm caramel gushing out…Mmmm. You just have to try them! This are where it’s at people!
- 1 cup warm scalded milk (110-120 degrees F)
- 2- 2½ cups flour
- 2½ tablespoon sugar
- ½ teaspoon baking powder
- 1⅛ teaspoon yeast
- ¾ teaspoon salt
- 2½ tablespoon oil
- ½ cup sugar
- 1 teaspoon cinnamon
- 1 can Dulce de Leche
- Vegetable or canola oil (for frying)
- Heat the milk in the microwave for 1-2 minutes to scald and allow it to cool to 110-120 degrees F.
- In a large bowl, mix 2 cups flour with the rest of the dry ingredients (yeast included). Mix in the milk and oil with a wooden spoon (scrape sides of bowl as needed). Add the remaining ½ cup flour as needed until dough begins to form a soft ball. Cover with lid or towel and let rise 30 minutes. (After the 30 minutes you can proceed with the rest of the recipe or refrigerate dough up to 1 week.)
- Mix sugar and cinnamon together in a medium bowl and set aside.
- Fill a large pot with 1.5-2 inches of oil and heat oil over medium-high heat until 350 degrees F and then slightly reduce heat.
- While oil is heating, empty dough onto a lightly floured surface. Roll dough out until it is ½ inch thick. Cut dough with a small circle cookie cutter. Dust off any excess flour.
- Toss the dough circles in the pot but only enough so that you aren't over crowding the pan. Cook for 1-2 minutes and then flip to cook the other side 1-2 minutes until both sides are golden (often the donut holes will flip themselves). Remove with a heat resistant slotted spoon and place on a paper towel lined plate.
- Toss the warm donut holes in the cinnamon & sugar mixture.
- Place Dulce de Leche in a microwave safe bowl and heat for 1 minute (in 30 second intervals) or until melted. Place in a piping bag with a 230 filling tip. Poke the tip into the donut hole going about halfway in and then squeeze the bag from the top. The donut will push itself off the tip once the donut hole is full.
Recipe Source: Garnish & Glaze original recipe
(Sorry, nutrition facts coming soon for this recipe. I’m trying to find a way to calculate for how much oil is actually consumed.)