Good morning and happy last Friday of June!

I was doing my weekly shopping at the supermarket and passed by the dulce de leche stand, I could not control myself and bought it! hahahaha sound very silly but It was not a big jar, I got the smallest one. Since I bought it, i started thinking what could I make with that, so this is what I came up with “Dulce de leche bombs” which is fried and baked, and a pudding like texture inside. I attribute that texture to the mixture of corn flour and starch, part of the dulce de leche being absorbed by the batter and the amount of eggs I put. Lets start!

---

Ingredients

• 1 cup water
• 4 tablespoon butter
• 2 tablespoon sugar
• 1/2 teaspoon salt
• 1 cup gluten-free Corn flour (Mine was a mixture of flour and starch)
• 3 eggs
• 1 teaspoon vanilla extract
• For covering: 1/4 cup sugar + 1 tablespoon cinnamon

---

Additional items needed

• 1 piping bag or a zip lock bag
• 1 open star piping tip
• Parchment paper
• Cookie tray that fits inside your freezer
• Frying oil
• Frying pan
• Paper towel

---

Directions

1. In a medium boiling pan put water, butter, 2 tbsp sugar and salt to boil.
2. Once it starts boiling, add the flour. Stir in well and let it cool.
3. Add eggs one at the time, mixing in between each.
4. Add vanilla and mix.
5. Prepare your piping bag by inserting the tip and cutting the end of the bag so that the tip can stick out a bit. Cover the cookie tray with some parchment paper.
6. Put the batter inside the bag and pipe small circles, then with a spoon, put some dulce de leche in the middle and cover it with more batter. Repeat until batter is finished. 

   This slideshow requires JavaScript.
7. Stick the tray in the freezer until firm (I left mine like 2.5 hours)
8. Pre heat the oven to 350 F/180 C.
9. Heat the frying oil to around 350 F/180 C, and fry each little bomb until golden, then place them on a rack covered with paper towel to absorb the remaining oil.
10. In another cookie tray, covered with parchment paper, put the fried bombs and bake for about 10-12 minutes (check them at 10 just in case you don’t need more cooking)
11. Let them cool on the tray for a couple of minutes while you mix the sugar and cinnamon.
12. When cool, roll them in the cinnamon mixture for a final touch.  
    

    

The final texture is crunchy outside and in the inside, is a pudding like texture (not that soft but not as dry as a normal cake). You will probably worry about it not being cooked enough, but remember you cook it twice (unless you have made them too big, you will need more baking time) and the dulce de leche adds extra moisture to the inside of the batter.

Hope you try them and like them!