Dulce de Leche Churros

Instructions

1. In a medium saucepan, combine the whole milk, unsalted butter, light brown sugar, and fine sea salt. Warm over medium heat until the butter melts and the mixture begins to simmer.
2. Remove from heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough pulls away from the sides and forms a smooth ball.
3. Return the pan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it slightly. Transfer the dough to a large bowl and let it cool for about 10 minutes.
4. Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. Stir in the vanilla bean paste for a rich vanilla flavor.
5. Heat neutral oil in a deep fryer or heavy pot to 375°F (190°C), ensuring a depth of 3 inches for proper frying.
6. Fit a pastry bag with a large star tip and fill it with the churro dough.
7. Pipe 4-6 inch (10-15 cm) strips of dough into the hot oil, frying in batches to prevent overcrowding. Turn occasionally until churros are golden and crisp, about 4 minutes.
8. Transfer churros to paper towels to drain briefly. Toss warm churros in a mixture of granulated sugar and ground cinnamon, coating evenly.
9. Allow churros to cool for 10 minutes on a wire rack before filling.
10. Fill a clean piping bag fitted with a small round tip with dulce de leche. Insert the tip into one end of each churro and gently squeeze to fill until you feel resistance or filling appears.
11. Serve churros warm or at room temperature.