Dulce de Leche Churro Donut Holes

Dulce de Leche Churro Donut Holes | Garnish & Glaze

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!Dulce de Leche Churro Donut Holes | Garnish & Glaze

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.

Dulce de Leche Churro Donut Holes | Garnish & GlazeJust 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!

4.0 from 1 reviews
Dulce de Leche Churro Donut Holes
 
Prep time
Cook time
Total time
 
Dulce de Leche can be found in the store near other Latin & Hispanic foods.
Serves: 50 donut holes
Ingredients
  • 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)
Instructions
  1. Heat the milk in the microwave for 1-2 minutes to scald and allow it to cool to 110-120 degrees F.
  2. 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.)
  3. Mix sugar and cinnamon together in a medium bowl and set aside.
  4. 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.
  5. 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.
  6. 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.
  7. Toss the warm donut holes in the cinnamon & sugar mixture.
  8. 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.)

Comments

  1. says

    These look so good Melanie! We don’t deep fry hardly ever but we do make clam fritters on New Years every year. We once tried to calculate usage of oil and we’re quite surprised when we remeasured the oil after frying how little oil had actually been used. I will be curious to see how you figure it out :).

    • says

      I’ve never heard of clam fritters or even tried clam but I am sure it’s delicious because anything fried and crispy always is! And what a brilliant idea for how to calculate the oil! It didn’t look like the oil level in the pot went down that much and a lot of oil was soaked up by the paper towel. I guess I’ll just have to make them again and measure the difference to see! But hopefully I can find some calculation so I don’t have to measure the remaining oil for every recipe.

  2. Lynnie Chard says

    The recipe really needs to say what and when to do with the yeast and where~~~I have never really made a recipe like this before and it is a little confusing. I want to make these!!!

    • says

      Lynnie,
      Sorry that the recipe was confusing (I just made some edits to make it more clear). It’s really just an easy/lazy recipe because you don’t have to seperately activate the yeast with water like normal. As the recipe says, you just mix all the dry ingredients together (including the yeast) and then you add all the wet ingredients (make sure the heated up milk has cooled down as stated in the recipe). Let me know if you have any more questions. Enjoy!

  3. says

    These looks ridiculously delicious!! If you had an online store for customers to place orders, I’d be stocking up on these immediately!! (I personally am too scared to fry things myself, but these are making me want to overcome my fear…)

    • says

      You must overcome come your fears of frying! The tricky part is getting your oil temp right but if you use a candy thermometer (they can attached to the side of the pan) you should be good! Good luck!

  4. Peter Bass says

    So it would be a bit of a process but a way to measure the scant amount of oil in them is by measuring (volume or weight) the oil before you fry them and after then the difference is what is, in theory, in the donuts but also have to take into account what drips off after you pull them out of the fryer. Then divide the difference by how many donuts you made. just a thought. may not be perfect but should get close. Hope this helps.

    • says

      Thank you Peter! Yeah I’ve been thinking about trying something like that. I’m excited to see how much is actually absorbed into the donut.

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