Dulce de Leche Churro Donut Holes

• Vegetarian

• Condiments

  • 1 can Dulce de leche

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 2 cups Flour
  • 3/4 tsp Salt
  • 10 1/2 tbsp Sugar
  • 1 1/8 tsp Yeast

• Oils & Vinegars

  • 2 1/2 tbsp Oil
  • 1 Vegetable or canola oil

• Dairy

  • 1 cup Scalded milk

Found on garnishandglaze.com

Description

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)

Directions

• 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 arent 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.