Churros Filled with Dulce de Leche+ (Video)
These homemade filled churros are golden and crisp on the outside with a soft, tender center. The dough is cooked first on the stove, then mixed with eggs until smooth enough to pipe and fry.
💛 Luz made these churros for us at La Cocina de Keesha Studio. She walks through the dough carefully, which is especially helpful because getting the right consistency is the most important part of this recipe.
Tips & Tricks
- Prepare the dough properly: Cook until it pulls away from the pot, let it cool slightly, then mix in each egg fully before adding the next.
- Use a sturdy piping bag: Churro dough is thicker than frosting, so a strong bag and large piping tip work best.
- Do not overcrowd the oil: Fry a few churros at a time so the oil temperature stays steady.
If you love homemade sweet treats, try our Eggnog Cookies, Hot Cocoa Cookies, and Dulce de Leche Cheesecake Bites next.
How to Store
Churros are best enjoyed fresh and warm. If you have leftovers, keep them in an airtight container for up to 1 day and warm them briefly in the oven or air fryer before serving.
Serve your churros with a cup of Creamy Hot Chocolate, warming Bay Leaf Tea, or festive Coquito (Puerto Rican Eggnog) for a delicious pairing.
FAQs About Homemade Filled Churros
Homemade Churros Filled with Dulce de Leche
Ingredients
Homemade Filled Churros
- 1½ cups + 1 tablespoon water 375 ml
- 1½ cups + 1 tablespoon whole milk 375 ml
- 3¾ cups all-purpose flour 450 g
- ¼ cup + 1 tablespoon granulated sugar 60 g
- 6 large eggs
- ½ cup unsalted butter 110 g
- ⅓ cup +1 tablespoon, dulce de leche, for filling 120 g
- Oil, for frying
Instructions
How to Make Filled Churros
- Cook the Dough: Add the water, milk, flour, sugar, and butter to a large pot. Cook over medium heat, stirring constantly, until a smooth dough forms, pulls away cleanly from the sides and bottom of the pot, and no longer looks wet.
- Cool Slightly: Remove the dough from the heat and let it cool for a few minutes. It should still be warm, but not hot enough to cook the eggs.
- Add the Eggs: Transfer the dough to a stand mixer and mix on low speed. Add the eggs one at a time, allowing each egg to become completely incorporated before adding the next.
- Mix Until Smooth: Continue mixing until the dough is smooth, uniform, and soft enough to pipe.
- Pipe: Transfer the dough to a piping bag fitted with a large star tip and pipe the churros into your desired length.
- Fry: Fry the churros in hot oil until golden on the outside and cooked through.
- Drain: Transfer the churros to a paper towel-lined tray or cooling rack and let the excess oil drain.
- Fill: Once the churros are cool enough to handle, fill them with the 120 g dulce de leche, dividing it between approximately 15 churros.
Video
