Mini Churros with Chocolate & Dulce De Leche Dip Badia Style

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Mini Dulce De Leche Churros Ingredients

  • 1 cup Scalded Milk
  • 2 1/2 cups of Flour
  • 2 1/2 tbsp Sugar
  • 1/2 tsp Baking Powder
  • 1 1/8 tsp Yeast
  • 3/4 tsp Badia Sea Salt Fine
  • 2 1/2 tbsp Oil
  • 1/2 cup Sugar
  • 1 tsp Badia Cinnamon Powder
  • 1 can Dulce de Leche
  • Canola Oil for frying
  • 1 piping bag with a round tip . 230 filling tip works well.

Chocolate Dulce de Leche Dip Badia Style Ingredients

  • 1 (13.4 oz) Dulce de Leche can
  • 4 oz Chocolate Chips, semi-sweet
  • 2 tbsp Butter, unsalted
  • 2-3 tbsp Cream
  • 1 tsp Badia Vanilla Extract
  • 1/8 tsp Badia Sea Salt Fine


Mini Dulce De Leche Churros

  1. Heat the milk in the microwave for 1-2 minute to scald and allow it to cool to 110°F – 120°F.
  2. Next in a large bowl mix 2 cups of flour with the rest of dry ingredients (yeast included).
  3. Mix in the milk and oil with a wooden spoon, scrape the sides of the bowl as needed. Add the remaining 1/2 cup of Flour as needed until the dough begins to form a soft ball. Cover it with a towel and let it rise 30 minutes. After the 30 minutes you can continue with the rest of the recipe.
  4. In a medium bowl mix the Badia Cinnamon Powder and Sugar together. Then set it to the side.
  5. Get a large pot and fill it 1.5 – 3 inches of oil heat over medium to high heat until 350°F degrees and slightly reduce the heat.
  6. While Oil is heating, empty the dough onto a lightly floured surface. Roll dough out until it is ½ inch thick. Cut dough with a small cookie cutter.
  7. Dust off any excess Flour.
  8. Toss the dough circles into the pot but only enough so that you are crowding the pan. Cook for 1-2 minutes and slip them to cook the other side. Once both sides are golden, remove them with a slotted spoon and place them on a paper towel lined.
  9. Toss the arm donut holes in the Badia Cinnamon Powder and sugar mixture.
  10. Place the Dulce de Leche in a microwave safe bowl and heat for one minute or until melted using 30 minute intervals.
  11. Place a piping bag with a 230-filling tip. Poke the tip into the donut hole.
  12. Going about halfway in then squeeze the bag from the top.
  13. The Donut will push itself off the tip when full.
  14. Then serve.

Chocolate Dulce de Leche Dip Badia Style

  1. In a small saucepan add the can of Dulce de Leche and warm over low heat until melted . Then add the butter and stir until incorporated.
  2. Removed from the heat and add the semi-sweet chips. Stir until melted, then add Badia Vanilla Extract , Badia Sea Salt Fine, and cream. You can add more cream if needed.
  3. Cool before serving