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1
Place 1 1/4 cups water, butter, brown sugar and salt in a saucepan and bring to a boil.
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2
Add the flour all at once and stir vigorously until mixture forms a ball and smells like toasted flour.
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3
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.
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4
Scrape down the sides and bottom of the bowl often, and then add the vanilla.
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5
Lastly, add the dulce de leche and mix until thoroughly incorporated.
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6
Transfer the mixture to a container and refrigerate until ready to fry.
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7
Heat vegetable oil for frying in a pot.
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8
Place the churro batter in a pastry bag fitted with a large star tube.
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9
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.
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10
Centers will still be a tiny bit gooey because of the dulce de leche in the batter.
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11
Remove the churros to a paper-lined plate.
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12
Combine the granulated sugar and cinnamon and toss with the hot churros.
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13
To serve, place the churro tots on a small plate or in a shallow bowl accompanied by a dollop of Whipped Cream for dipping.
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14
Combine the milk, sugar and baking soda in a large, heavy saucepan.
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15
Place over medium heat and cook, stirring often, until the mixture becomes a caramel color and is thick enough that you can see the bottom of the pan as you stir, 45 minutes to an hour.
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16
By volume it should be reduced to about 1 cup.
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17
Cool to room temperature and use immediately, or store in refrigerator until ready to use.
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18
Combine the cream and sugar in a cold mixing bowl and whip until stiff peaks form.
