Mini Churro Donuts

For the donuts:

Plug in your Babycakes Mini Donut Machine. If you don’t have a donut machine, you can bake these in the oven. If so, heat your oven to 425 F and prep your donut pan(s).

Mix milk and vinegar together and set aside for 5-10 minutes until it forms curds.

Meanwhile using a hand mixer or stand mixer, beat together oil and sugar in a large bowl. Add eggs and vanilla. Stir in the milk/vinegar mixture and mix well.

Stir together the dry ingredients (all of the remaining donut ingredients) in another bowl. Then slowly add this into the wet ingredients, making sure to have a nice smooth mixture.

Use a piping bag or a Ziploc bag with a tip cut off to fill each donut reservoir with about 2 tablespoons of batter.

Bake for about 4-5 minutes or until toothpick inserted in center of donut comes out clean. For the oven, cooking time will be about 4-6 minutes. Place hot donuts on a cooling rack with a sheet of wax paper underneath and prepare the glaze.

For the glaze:

In a small bowl mix together powdered sugar, vanilla and milk. You want the consistency to be runny, not thick. Dip each donut in the mixture and flip it around by hand or with a fork until the whole donut is covered. Then place it back on the cooling rack until the glaze is dry.

For the dulce de leche:

Once the glaze dries, spread the dulce de leche over each donut. To make homemade dulce de leche, check out my website. If you want you can also buy dulce de leche at your local Spanish market or on Amazon.com. I recommend the La Salamandra brand.

Recipe adapted from Babycakes.