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1
Preheat oven to 425u00b0F. Line a baking sheet with parchment paper and set aside.
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2
In a bowl, mix sugar and cinnamon for the cinnamon sugar mixture. Set aside.
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3
Add water, butter, brown sugar, and salt in a medium saucepan over medium heat. Heat until butter melts and mixture comes to a boil.
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4
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 beaten eggs, mixing well before the next addition.
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5
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.
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6
Bake for 10-12 minutes, or until churros are golden brown. Remove from oven and roll in cinnamon sugar mixture while still hot. Serve with dulce de leche.
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7
For the dulce de leche:
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8
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 a little water. Be careful because the milk might foam up.
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9
Return pot to heat and bring to a low simmer. Do not boil! Check mixture every 15 minutes and give it a stir to make sure it isn't burning on the bottom. Cook for 1 to 1 1/2 hours until mixture turns golden brown.
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10
Store dulce de leche in a jar in the refrigerator for up to 4 weeks.
