Dulce de Leche Filled Churros with Cinnamon Sugar
These golden, crispy churros are piped fresh into hot oil and filled with rich dulce de leche or Mexican cajeta. The choux pastry dough creates a light, airy interior perfect for holding the sweet caramel filling. After frying to perfection, each churro is rolled in aromatic cinnamon sugar for the ultimate indulgent treat. Perfect for special occasions, dessert parties, or when you want to impress guests with an authentic Latin American sweet that combines crispy texture with creamy, caramelized filling.
Ingredients
- 1 cup flour
- 2 tablespoons sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup water
- 4 tablespoons butter
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cups vegetable oil
- 1 cup dulce de leche or Mexican cajetapastry cream1:1vegetarianadds dairy
lighter flavor
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- 1
Combine flour, 2 tablespoons sugar, baking powder and salt in a small bowl
- 2
Add water and butter to a medium pot and bring to a boil until butter has completely melted
- 3
Remove from heat and quickly add flour mixture with a wooden spoon until it forms a ball
- 4
Add vanilla and eggs one at a time, combining until the dough is soft
- 5
Transfer batter to a piping bag with a large star-shaped tip
- 6
Heat vegetable oil on medium-high in a deep frying pan
- 7
Pipe churros directly into oil making them about 6 inches long and straight
- 8
Fry 4-6 churros at a time until completely golden
- 9
Remove from oil and place on a plate lined with paper towels
- 10
Repeat until all batter is used
- 11
Use a wooden skewer to make a hole on the inside of each churro
- 12
Fill churros with dulce de leche using a piping bag with a long round tip
- 13
Combine sugar and cinnamon and roll the churros in this mixture
Tips
Make sure oil temperature stays consistent for even browning and proper cooking
Fill churros while they're still warm for easier piping and better dulce de leche distribution
Create the hole for filling by inserting the skewer from one end and gently twisting
Good to Know
Best served fresh, can store unfilled churros covered for 1 day
Choux dough can be made 2 hours ahead, fill just before serving
Serve immediately while warm and crispy
Common Mistakes
Don't overmix the dough after adding eggs to avoid tough churros
Maintain oil temperature to prevent greasy or undercooked results
Fill churros just before serving to prevent soggy texture
Substitutions
lighter flavor
FAQ
Can I make these without a piping bag?
Yes, you can use a plastic bag with the corner cut off or carefully drop spoonfuls of dough into the oil, though the traditional ridged shape will be lost.
What if I don't have dulce de leche?
You can substitute with caramel sauce, Nutella, pastry cream, or even make a simple dulce de leche by simmering sweetened condensed milk until thick.
How long do filled churros keep?
Filled churros are best eaten immediately as the filling can make them soggy. Unfilled churros can be stored covered for one day and briefly reheated.