Dulce de Leche Churro Tots with Whipped Cream
- 6 1/2 ounces (13 tablespoons) unsalted butter
- 2 1/4 ounces (5 tablespoons) brown sugar
- 1 1/4 teaspoons salt
- 2 1/2 cups all-purpose flour
- 5 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups store-bought or homemade Dulce de Leche
- Vegetable oil, for frying
- 1/2 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- Whipped Cream
Place 1 1/4 cups water, butter, brown sugar and salt in a saucepan and bring to a boil. Add the flour all at once and stir vigorously until mixture forms a ball and smells like toasted flour. Transfer to the bowl of a mixer and paddle the dough while adding the eggs one at a time, allowing machine to incorporate each egg before the next addition. Scrape down the sides and bottom of the bowl often, and then add the vanilla. Lastly, add the dulce de leche and mix until thoroughly incorporated. Transfer the mixture to a container and refrigerate until ready to fry.
Heat vegetable oil for frying in a pot. Place the churro batter in a pastry bag fitted with a large star tube. When the oil is 375 degrees F, drop 2-inch-long churros from the pastry bag into the oil and fry until well browned and floating, about 4 minutes. Centers will still be a tiny bit gooey because of the dulce de leche in the batter. Remove the churros to a paper-lined plate. Combine the granulated sugar and cinnamon and toss with the hot churros.
To serve, place the churro tots on a small plate or in a shallow bowl accompanied by a dollop of Whipped Cream for dipping.