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looking down on several churro donuts on parchment paper next to a glass of milk.
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Churro Donuts

Churro Donuts are fluffy baked donuts rolled in cinnamon sugar and topped with dulce de leche. These donuts can be ready in about 30 minutes and are perfect for breakfast, brunch, or a sweet snack!
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 8 donuts
Calories 219kcal

Ingredients

For Donuts:

  • 1 cup (120 grams) all-purpose flour
  • ½ cup (107 grams) light brown sugar
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup (114 grams) full-fat sour cream
  • 2 ½ tablespoons (35 grams) unsalted butter melted
  • 1 large egg

For Topping:

  • ¼ cup (50 grams) granulated sugar
  • 2 teaspoons ground cinnamon

For Dulce De Leche:

  • 1 can sweetened condensed milk

Instructions

For Donuts:

  • Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
  • In a medium-sized bowl whisk together the flour, light brown sugar, salt, and baking powder.
  • In a separate bowl mix the wet ingredients, make sure the melted butter has cooled or it will curdle the sour cream and cook the egg.
  • Gently fold the wet ingredients into the dry ingredients until they are well combined. The dough will be much thicker than you think it will be, so don’t be alarmed. Also, be sure not to overmix your dough or your baked donuts will be tough.
  • Spoon or pipe the batter into your molds and fill them up to the top. If you’re using a silicone mold, place it on a cookie sheet before you put them in the oven, this will make it easier to get them in and out of the oven.
  • Place your donuts in the pre-heated oven. They usually take about 15-17 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back.
  • Remove from oven and allow to cool in the pan for 10 minutes and then remove from pan and allow to cool.

For Topping:

  • In a small bowl combine the sugar and cinnamon. Mix until well combined.

For Dulce De Leche:

  • Use whatever method you prefer for making dulce de leche. I listed all of them in the post above. I used the instant pot method

For Assembly:

  • When the donuts have mostly cooled roll each donut in the cinnamon sugar mixture to coat fully.
  • Transfer the dulce de leche to a piping bag fitted with a small piping tip or use a spoon to drizzle the dulce de leche over each donut.

Notes

  • Don't overmix. If you want tender and fluffy donuts make sure you only mix as much as you need to. Overmixing the batter will make the baked donuts tough.
  • Oil the donut mold. A must! Oiling the mold will make it much easier to remove the donuts and clean the molds.
  • The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.

Nutrition

Serving: 1donut | Calories: 219kcal | Carbohydrates: 33.7g | Protein: 3.7g | Fat: 8.2g | Saturated Fat: 4.9g | Cholesterol: 42mg | Sodium: 131mg | Potassium: 161mg | Fiber: 0.7g | Sugar: 20.4g | Calcium: 91mg | Iron: 1mg