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Choco-Churro Donuts with Dulce de Leche Recipe

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★★★★★

4.6 from 59 reviews

Delight in these irresistible Choco-Churro Donuts filled with luscious dulce de leche. These chocolate-infused, fried donuts are coated in a cinnamon-sugar mixture, combining the classic churro flavor with a rich, creamy filling for a decadent treat perfect for any occasion.

Ingredients

Scale

Dough

  • 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

Frying and Coating

  • 2 qt. (64 ounces) canola oil, plus more for greasing
  • 1 cup confectioners’ sugar
  • 2 tsp. cinnamon

Filling

  • 2 cups dulce de leche

Instructions

  1. Activate the yeast: In a small bowl, microwave the whole milk until warm, about 100°F to 110°F, just warm to the touch. Stir in the active dry yeast and granulated sugar. Set aside until the mixture becomes frothy, approximately 5 minutes. Transfer the frothy mixture to the large bowl of an electric stand mixer.
  2. Mix wet ingredients: Add the eggs to the yeast mixture and beat gently by hand to combine. Add the unsalted butter pieces and kosher salt, mixing until combined even if some butter lumps remain.
  3. Incorporate dry ingredients and knead dough: Stir in half of the all-purpose flour to form a dough. Gradually add the remaining flour and the unsweetened cocoa powder. Using the stand mixer fitted with a dough hook, knead on the lowest setting for 5 minutes; the dough will be sticky at this point.
  4. First rise: Lightly oil a large bowl and transfer the dough into it. Cover with a damp towel and let it rise at room temperature until it doubles in size, which takes about 1 to 1 1/2 hours. Alternatively, refrigerate overnight for a slow rise or freeze at this stage.
  5. Shape the donuts: Lightly oil a large baking sheet. Flour your work surface lightly, turn out the dough, and dust the top with flour. Press or roll the dough to about 1/2 inch thickness. Using floured 2 1/2- to 3-inch round cutters, cut out donut rounds. Transfer them to the prepared baking sheet. Gather scraps and re-roll as needed. Cover the rounds with a damp towel and let them rise again until puffed, about 30 minutes.
  6. Prepare cinnamon sugar: In a large bowl, mix the granulated sugar and cinnamon. Set aside for coating the fried donuts.
  7. Heat oil and fry donuts: Set a cooling rack over a baking sheet. Heat the canola oil in a large, deep saucepan to 350°F to 360°F, monitoring with a deep-fry thermometer. Fry 3 to 4 donuts at a time, carefully lowering them into the hot oil. Fry until golden brown, about 1 minute per side. Use a large slotted spoon to transfer the donuts to the cinnamon sugar bowl and toss to coat evenly.
  8. Fill donuts with dulce de leche: Fill a large piping bag fitted with a 1/2-inch round tip with dulce de leche. Cut a narrow slit on the side of each donut. Insert the piping tip into the slit and gently squeeze to fill the donut until dulce de leche begins to emerge from the hole.

Notes

  • You can let the dough rise overnight in the refrigerator for more complex flavor development.
  • Make sure your oil temperature stays consistent at 350°F to 360°F to ensure even frying and prevent greasy donuts.
  • If you prefer a different filling, try vanilla pastry cream or chocolate ganache for variation.
  • Use a thermometer to measure oil temperature accurately for best frying results.
  • These donuts are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.

Keywords: chocolate donuts, churro donuts, dulce de leche donuts, fried donuts, sweet filling, cinnamon sugar coating, homemade donuts

Find it online: https://kitchenbyclara.com/choco-churro-donuts-with-dulce-de-leche-recipe/