Many classic Spanish desserts are known for their vanilla, cinnamon, or citrus flavors, yet some variations draw inspiration from other regions, incorporating ingredients such as dulce de leche.
Our favorite example of this fusion is dulce de leche churros, where the traditional Andalusian favorite is elevated with a rich, creamy filling that adds a new layer of sweetness and indulgence.
Keep reading this article to discover how to make dulce de leche churros, along with helpful tips for serving, storing, and customizing the recipe to your taste.
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Background of the Dish
While churros have long been a staple of Andalusian cuisine, traditionally enjoyed plain or with thick Spanish hot chocolate, the influence of Latin dessert recipes has introduced new ways of experiencing this classic treat.
One of the most popular adaptations is dulce de leche churros, where the traditional fried dough is filled with the rich, caramel-like sweetness so widely loved across Latin America.
Today, these variations show how culinary traditions continue to evolve, as flavors travel back and forth, adding a new layer of indulgence to timeless Andalusian favorites.
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Things You’ll Need for Dulce De Leche Churros
To make dulce de leche churros, you’ll need water, all-purpose flour, butter, sugar, vanilla extract, vegetable oil, and dulce de leche.
For cooking equipment, you’ll need a piping bag with a star tip (to achieve the characteristic churro shape).
Ingredients
- 1 cup (240 ml) water
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (25 g) sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
For coating: - 1/2 cup (100 g) sugar
- 1 teaspoon ground cinnamon
For filling: - 1 cup (300 g) dulce de leche
How to Make Dulce De Leche Churros – Step by Step Guide
- To start making the dulce de leche churros recipe, you have to pour the water into a medium saucepan and add the butter, sugar, and salt. Heat over medium until the butter melts and the mixture begins to simmer.
- Then, remove from the heat and add the flour all at once. Stir with a wooden spoon until you get a smooth dough, and it pulls away from the sides of the pan.
- Now, return the saucepan to low heat and cook the dough for 1–2 minutes, stirring constantly, to remove excess moisture. Transfer the dough to a bowl and let it cool for about 5 minutes.
- After that, add the egg and vanilla extract, mixing until fully incorporated. The dulce de leche churros dough should be smooth, thick, and pipeable.
- Up next, transfer the dough into a piping bag fitted with a star tip (so they get the perfect churros look). Heat vegetable oil in a deep pan to 175–180°C (350–355°F).
- As a key step, pipe strips of the churro dough directly into the hot oil, cutting them with scissors to your desired length. Fry in batches for 2 to 3 minutes per side, or until golden brown and crispy.
- Then, remove the churros with a slotted spoon and place them on paper towels to drain excess oil. While still warm, roll them in the cinnamon sugar mixture until evenly coated.
- Once slightly cooled, use a small knife or skewer to make a hole through the center of each churro. Transfer the dulce de leche into a piping bag fitted with a narrow tip and fill each churro generously.
- Finally, serve the churros with dulce de leche filling fresh, while still warm and crispy on the outside.
Substitution of Ingredients
If you want to make this dulce de leche fried churros recipe but like to add your own twist to what you prepare in your kitchen, there are a few tweaks you can make to the ingredients.
First, you can make these gluten-free churros with gluten-free flour and 1/2 teaspoon of xanthan gum (if the flour mix doesn’t already include it) to achieve that soft inside and crispy outside.
There’s nothing better than churros stuffed with dulce de leche, and if you can’t find it at your local store, you can make it by slowly simmering sweetened condensed milk until it turns thick, golden, and caramel-like.
Now, if you have extra dulce de leche, there are other delicious viral dessert recipes you can make with it: the famous dulce de leche cheesecake, the classic dulce de leche flan, or put a spin in the Spanish caramel cake.
Tips on Serving Dulce De Leche Churros
This homemade churros with dulce de leche recipe has fans around the world because it works as a dessert, snack, or breakfast item.
Similar to other dulce de leche desserts, we recommend serving it with black coffee, tea, or café con leche (unsweetened first), as the dish is quite sweet on its own.
If you are looking for desserts for special occasions and want a more elegant presentation, you can make mini churros with dulce de leche dip (instead of filling them with the dulce de leche, as it might spill).
These easy churros with dulce de leche filling don’t need any other topping to shine, but if you have a lot of guests, you can pair them with other indulgent sweet treats, such as Spanish custard tarts or pestiños.
How to Store Dulce De Leche Churros
Dulce de leche churros can be stored, although we recommend eating them freshly made to enjoy their crispy exterior and soft interior.
To maintain their original texture and flavor, you can store them in an airtight container at room temperature for one day, and optionally reheat them in the oven before serving.
You can also store crispy churros with caramel filling in the refrigerator, covered, for up to three days, although they will lose their characteristic crunch.
Finally, you can freeze the fried, unfilled churros for up to two months.
Reheat them in the oven and fill them later for the best texture.
Do you like having something sweet always available?
Then try other sweet and caramel dessert recipes that you can make and store, such as Spanish sponge cake, pan de leche recipe, and Spanish chocolate cake.
Recipe Card: Dulce De Leche Churros
Dulce De Leche Churros Recipe
Many classic Spanish desserts are known for highlighting flavors like vanilla, cinnamon, or citrus, yet there are also lesser-known variations that draw inspiration from other regions, incorporating ingredients such as dulce de leche.
Our favorite example of this fusion is dulce de leche churros, where the traditional Andalusian favorite is elevated with a rich, creamy filling that adds a new layer of sweetness and indulgence.
Keep reading this article to discover how to make dulce de leche churros, along with helpful tips for serving, storing, and customizing the recipe to your taste.
Ingredients
- 1 cup (240 ml) water
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (25 g) sugar
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour 1 large egg
- 1 teaspoon vanilla extract
- Vegetable oil (for frying)
- 1/2 cup (100 g) sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
For filling
- 1 cup (300 g) dulce de leche
Instructions
- Pour the water into a medium saucepan and add the butter, sugar, and salt. Heat over medium until the butter melts and the mixture begins to simmer.
- Remove from the heat and add the flour all at once. Stir with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Return the saucepan to low heat and cook the dough for 1–2 minutes, stirring constantly, to remove excess moisture. Transfer the dough to a bowl and let it cool for about 5 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated. The churros dough should be smooth, thick, and pipeable.
- Transfer the dough into a piping bag fitted with a star tip. Heat vegetable oil in a deep pan to 175–180°C (350–355°F).
- Pipe strips of dough directly into the hot oil, cutting them with scissors to your desired length. Fry in batches for 2–3 minutes per side, or until golden brown and crispy.
- Remove the churros with a slotted spoon and place them on paper towels to drain excess oil. While still warm, roll them in the cinnamon sugar mixture until evenly coated.
- Once slightly cooled, use a small knife or skewer to make a hole through the center of each churro. Transfer the dulce de leche into a piping bag fitted with a narrow tip and fill each churro generously.
- Serve the dulce de leche churros fresh, while still warm and crispy on the outside, with that rich, creamy filling inside.
Notes
If you don't like cinnamon, you can omit it and coat the dulce de leche churros only with white sugar.
You can easily turn them into baked churros with dulce de leche by piping the dough onto a lined baking tray, brushing them lightly with oil or melted butter, and baking until golden before filling them as usual.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 156Total Fat 6gSaturated Fat 3gUnsaturated Fat 3gCholesterol 125mgSodium 118mgCarbohydrates 21gFiber 0gSugar 21gProtein 4g
All information presented and written are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. The writers and publishers of visitsouthernspain.com are not nutritionists or registered dietitians. Statements within this site have not been evaluated or approved by the Food and Drug Administration.
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