Churro Donut Bites with Dulce de Leche (Print Version)
Tender baked churro donut bites rolled in cinnamon sugar and filled with creamy dulce de leche.
# Ingredients:
For the donut bites
01 -
1 1/4 cups (155 g) all-purpose flour
02 -
1 teaspoon ground cinnamon
03 -
3/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon fine salt
06 -
1 large egg
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1/4 cup (50 g) granulated sugar
08 -
1/4 cup (55 g) packed light brown sugar
09 -
3 tablespoons neutral oil
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1/2 cup (120 ml) whole milk
11 -
2 tablespoons plain Greek yogurt or sour cream
12 -
1 teaspoon vanilla extract
For the cinnamon sugar coating
13 -
4 tablespoons (56 g) unsalted butter, melted
14 -
1/2 cup (100 g) granulated sugar
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1 1/2 teaspoons ground cinnamon
16 -
Pinch of fine salt
For the filling
17 -
3/4 cup (225 g) dulce de leche
18 -
1-2 teaspoons milk or cream, only if needed to loosen
# Instructions:
01 -
Heat the oven to 350°F. Grease a 24-cup mini muffin pan or donut hole pan very well.
02 -
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
03 -
In a second bowl, whisk the egg, granulated sugar, brown sugar, oil, milk, yogurt, and vanilla until smooth. Add the dry ingredients and stir just until combined.
04 -
Divide the batter among the pan cups, filling each about halfway. Bake for 9-11 minutes, until the tops spring back lightly and a toothpick comes out clean.
05 -
Cool in the pan for 2 minutes, then turn out. Mix the coating sugar, cinnamon, and salt in a shallow bowl. Brush each warm bite with melted butter and roll in the cinnamon sugar.
06 -
Stir the dulce de leche until smooth, loosening with a little milk or cream only if needed. Pipe into each bite with a small round tip, or serve warm on the side for dipping.
# Notes:
01 -
Best eaten the day they are coated and filled.
02 -
A mini muffin pan works if you do not own a donut hole pan.
03 -
Makes about 24 small bites, or 6 servings.