Dulce De Leche Churro Doughnut Holes

It's what's on the inside that counts... Amiright?  

It's not very often where I get to brag about a recipe that only includes 5 ingredients. While I am firmly against the obnoxiousness of tasty videos that re-purpose cheese whip and boxed cake mix I can appreciate that every once in a while we need to cave and use pre-made ingredients out of necessity. When we must, using quality products is key. Okay here I am blabbering about quality ingredients that were about to caramelize, deep fry and coat in sugar, so I'm obviously not that serious about the most pristine foods but I do feel that it should be mentioned. And also tasty videos are usually obnoxious. Entertaining as hell, but obnoxious. 

Anyway, when Seasons contacted me and told me they have cholov yisroel condensed milk hitting the shelves I knew we had reason to celebrate. And since it's the holiday season we're gonna celebrate Chanukah style. Doughnuts! Also better than doughnuts, doughnut holes! Because they are small which means you can eat like 8 of them and no one will notice. And it's stuffed with dulce de leche- can you get better than that? Oh! Yes you can because it only takes 5 ingredients to make these. How's that for convenient?
You can add a pinch of cayenne to make a spicy version and add a bit of salt to balance all that sweetness!

Dulce de leche Filled Churro Doughnut Holes
Note: The dulce de leche can be made and stored in the fridge for 3 weeks ahead.
Tip! If you don't have a pastry bag or squeeze bottle try using a kids medicine dropper. You will have to pull up the dulce de leche and clean the tip before each insertion but it totally works!
Makes about 25 doughnut holes
Ingredients:

• 1 bottle condensed milk*
• 1 lb pizza dough or challah dough
• 6 Tbsp sugar
• 2 tbsp cinnamon
• Oil for frying
• Kosher salt (optional)  
• 1/8 tsp cayenne pepper (optional)

1. Remove all labels from the bottle of condensed milk.
2. In a large stockpot place the bottle of condensed milk on its side (so it doesn't bounce). Add water to cover it by 1-2 inches. Place on a medium-low flame and bring to a simmer. Allow it to simmer for about 2 hours. Check back every once in a while to make sure the water still covers the can by 1-2 inches. If it does not, add water.
3. After two hours, remove the bottle from the water carefully and allow it to cool completely before opening. When you are ready to use it transfer to a squeeze bottle or pastry bag fitted with a narrow round tip.
4. Fill a large wide pot 1/4-1/3 way with oil. Heat the oil over medium heat. The oil is ready when you drop a piece of dough into the oil and the oil bubbles around it and the dough floats to the top.
5. While you wait for the oil to heat, cut the pizza dough into 1 1/2 tbsp portions. Roll into balls and allow them to rest covered for 10 minutes.
6. In a wide bowl, mix together the sugar, cinnamon and salt and cayenne, if using.
7. Prepare a cooling rack with a paper towel underneath so that you won't mess up the counter.
8. Add the dough balls about 3-4 at a time and allow for them to brown for about 30 seconds on each side or until they are golden brown. Remove the doughnuts with a slotted spoon and place on to the cooling rack. Repeat with the remaining dough balls.
9. Roll the doughnut holes in the cinnamon and sugar mixture.
10. Using the squeeze bottle or pastry bag, insert the tip into the doughnut and squeeze until the doughnut feels heavy and the dulce de leche starts coming out on top. Repeat with remaining doughnut holes. Sprinkle with extra cinnamon sugar if desired.

*For cholov yisroel condensed milk visit Seasons
Thank you Seasons for sponsoring this post.