Mini Churros with Dulce de Leche

Heat water, butter, brown sugar and salt in a medium saucepan over medium heat, stirring occasionally, until butter is melted and sugar is dissolved. Stir in flour with a wooden spoon until dough is smooth and pulls away from pan. Remove from heat; let cool for 5 to 10 minutes.

Beat dough in a large mixer bowl fitted with a paddle attachment on medium speed. Add eggs one at a time, incorporating completely after each addition. Stir in vanilla extract. Transfer dough to a piping bag or resealable gallon-size plastic bag fitted with a star-shaped, size 7 pastry tube (such as Ateco or Wilton). Place bag in the refrigerator while the oil heats.

Add oil to a Dutch oven or cast iron skillet until it measures about 1 1/2 inches deep. Heat over medium-high heat to 375° F on a candy thermometer. Meanwhile heat oven to 175° F to keep churros warm while frying in batches. Line a large dish with paper towels to absorb any excess oil. Once oil reaches appropriate temperature, pipe 4-inch churros into the oil, using scissors to cut off the ends. Depending on the pan size, fry several at a time being careful not to crowd the pan or drop the temperature. Fry, turning occasionally, for 4 to 6 minutes or until deep golden brown on all sides. Adjust heat as needed so that the oil does not go below 350° F or above 375° F.

Remove cooked churros from oil and drain on paper towels before transferring to a tray in the oven to keep warm. Repeat with remaining dough.

Combine granulated sugar and cinnamon in a shallow dish. Roll warm churros in cinnamon-sugar. Serve warm drizzled with 1 ½ teaspoons of dulce de leche on each churro.