In a large pot add the water, oil, 60 grams of sugar and salt and bring to a boil
Remove from heat and add the flour stirring with a spatula continuously unit dough pulls away from the side of the pot and starts to develop and come together (about 30 seconds)
Add the egg and continue to mix with a spatula until dough homogenizes and forms into a ball
In a separate large bowl add the 200 grams and cinnamon and mix together with a whisk or spatula until combined. Transfer to a plate for coating the churros.
Add 2 liters of oil to a large frying pan/ deep pot or deep skillet and heat till 375°F or 190°C
In the meantime spoon the churro batter dough into a pastry piping bag with 1/4 inch star tip, which will give you churros appropriately 3/4 inch thickness in finished diameter.
Pipe a 6-8 inch long churro dough onto the hot oil and fry on each side for about 1 1/2 – 2 minutes or until it turns a light golden brown color.
Once churros are fried transfer onto sugar cinnamon mixture and roll coating the entire churros with coating.
Place onto a plate. Repeat until batter is finished.
Fill a pastry piping bag with dulce de leche using an injection tip
Once churros have cooled down, inject each churro with desired amount of deluce de leche.
We hope you enjoy the experience of making these fun yummy fried fritters.