Name: Choco-Churro Donuts with Dulce de Leche Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 3/4 cup whole milk; 1 1/4 oz. package active dry yeast (2 1/4 teaspoons); 1 1/4 cups granulated sugar; 2 large eggs; 2 Tbsp. unsalted butter, at room temperature, cut into small pieces; 1 tsp. kosher salt; 1/2 cup unsweetened cocoa powder; 2 1/2 cups all-purpose flour, plus more for work surface; 2 qt. (64 ounces) canola oil, plus more for greasing; 1 cup confectioners’ sugar; 2 tsp. cinnamon; 2 cups dulce de leche

Ingredients

3/4 cup whole milk

1 1/4 oz. package active dry yeast (2 1/4 teaspoons)

1 1/4 cups granulated sugar

2 large eggs

2 tablespoons unsalted butter, at room temperature, cut into small pieces

1 teaspoon Kosher salt

1/2 cup unsweetened cocoa

2 1/2 cups all-purpose flour, plus more for work surface

2 quarts (64 ounces) canola oil, plus more for greasing

1 cup confectioners’ sugar

2 teaspoons cinnamon

2 cups dulce de leche

Instructions

Step 1: In a small bowl, microwave the milk until warm to the touch (100°F to 110°F). Stir in the yeast and granulated sugar, then set aside until frothy, about 5 minutes. Transfer to a large bowl of an electric stand mixer. Add eggs and beat gently by hand to combine. Add butter and salt, mixing to combine; some lumps of butter may remain.

Step 2: Add half of the flour and stir to form a dough. Gradually add the remaining flour and the cocoa powder. Using the mixer fitted with a dough hook, knead on the lowest setting for 5 minutes. The dough will be sticky.

Step 3: Lightly oil a large bowl and transfer the dough into it. Cover with a damp towel and let it rise at room temperature until doubled in size, about 1 to 1 1/2 hours, or refrigerate overnight. The dough can also be frozen at this stage.

Step 4: Lightly oil a large baking sheet. On a floured work surface, turn the dough out and dust the top with flour. Press or roll the dough to about 1/2 inch thickness. Use floured 2 1/2- to 3-inch round cutters to cut out donuts and transfer them to the baking sheet. Gather scraps, re-roll, and cut out more rounds. Cover the rounds lightly with a damp towel and let rise until puffed, about 30 minutes.

Step 5: In a large bowl, combine the confectioners’ sugar and cinnamon. Set aside.

Step 6: Place a cooling rack over another baking sheet. Heat the canola oil in a large, deep saucepan to 350°F to 360°F using a deep-fry thermometer. Working in batches of 3 to 4 donuts, carefully fry them until golden brown, approximately 1 minute per side. Use a large slotted spoon to transfer donuts to the cinnamon sugar mixture and toss to coat evenly.

Step 7: Fill a large piping bag fitted with a 1/2-inch round tip with the dulce de leche. Cut a narrow slit on the side of each donut. Insert the tip into the slit and gently squeeze in dulce de leche until it begins to ooze from the hole.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the dough before kneading.

If you prefer, substitute the canola oil with vegetable or peanut oil for frying.

You can fill these donuts with other fillings like Nutella or pastry cream instead of dulce de leche.

Make sure your oil temperature is steady to ensure even frying for a perfect texture.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the risen dough overnight or freeze it after the first rise to use later. Just thaw and allow it to come to room temperature before shaping and frying.

How do I know when the oil is at the right temperature?

Using a deep-fry thermometer is the most reliable method. The oil should be between 350°F and 360°F for perfect frying. If you don’t have a thermometer, test by dropping a small piece of dough into the oil; it should bubble and rise to the surface steadily without burning quickly.