Baked Churro Bites with Homemade Dulce de Leche
- 1 cup water
- 1/3 cup butter
- 2 tbsp brown sugar
- 1/2 tsp salt
- 1 cup flour
- 2 eggs beaten
- 1/4 cup sugar + 1 tsp cinnamon for dusting
Dulce de Leche
- 4 cups milk you can use whole milk or a lower fat milk to cut back on some calories
- 1 cup sugar
- 1/4 tsp baking soda dissolved in 2 tsp water
- pinch of salt optional
- Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
- In a bowl, mix 1/4 cup sugar and 1 tsp cinnamon. Set aside.
- Add water, butter, brown sugar, and salt in a medium saucepan over medium heat. Heat until butter melts and mixture comes to a boil.
- Remove from heat and mix in flour with a wooden spoon. The mixture will come together and pull away from the sides of the pot. In three additions, slowly add in the beaten eggs, mixing well before the next addition.
- Form balls with the dough, about 1 inch big, and place them on the parchment lined baking sheet. Alternatively, you can fill a pastry bag with the dough and pipe it onto the baking sheet.
- Bake for 10-12 minutes, or until churros are golden brown. Remove from oven and roll in sugar/cinnamon mixture while still hot.
Dulce de Leche
- Add milk, sugar, and salt (if using) in a large pot. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and stir in baking soda dissolved in water. Be careful because the milk might foam up.
- Return pot to heat and bring to a low simmer. DO NOT boil. Check the mixture every 15 minutes to give it a stir and make sure it isn't burning on the bottom. Cook for 1-1 1/2 hours until the mixture turns golden brown.
- Store dulce de leche in a jar in the refrigerator for up to 4 weeks.