A recipe for Brigadeiro de Churros (Brazilian Dulce de Leche Fudge Balls)! Sweetened condensed milk is simmered with butter and dulce de leche (doce de leite) until thickened, then rolled in cinnamon sugar.

Six Brigadeiro de Churros (Brazilian Dulce de Leche Fudge Balls) on a wooden board next to a piping bag and cinnamon sticks.

The chocolate Brigadeiros (Brazilian Fudge Balls) have long been a favorite, but we came across a sweet milk version from Maya’s Brigadeiro Brazilian Sweets while living in Los Angeles.

My husband isn’t the biggest chocolate fan, so they were especially a perfect option for him.

These Brigadeiro de Churros come together by gently simmering sweetened condensed milk on the stove with dulce de leche (doce de leite), butter, and cinnamon until thickened with a fudge-like texture.

After cooling, the creamy mixture is formed into balls and coated in cinnamon sugar. To help showcase that Dulce de Leche flavor, pipe little Dulce de Leche stars over the top of each formed Churro Brigadeiro.

Once assembled, store in the refrigerator in an airtight container for up to 4 days.

Notable Ingredients

For this recipe, I used store-bought dulce de leche (doce de leite). It is becoming more and more available in larger supermarkets with South American ingredients. Vintage Kitchen Notes also has a homemade recipe with plenty of tips.

For those in the DC area, I was able to find Dulce de Leche in the pantry section of European Foods Import Export in Arlington, Virginia.

A Few Brigadeiro Tips

Three photo collage of rolling Brigadeiro de Churros (Brazilian Dulce de Leche Fudge Balls) in sugar and one cut in half to show fudge center.

Cook the mixture for these Brigadeiro de Churros until just the right consistency, similar to fudge. You want the condensed milk to become thickened enough to hold its shape, but not so thick that it hardens.

You can tell when it has reached this point by sliding a wooden spoon through the mixture on the stove and it pulls away from the edges.

It will continue to thicken slightly as it cools.

Stir constantly (especially towards the end of cooking) to keep the condensed milk from sticking and burning on the bottom and sides of the pan.

Adjust the heat as needed between medium low and low.

I used a small cookie scoop to form the individual dulce de leche fudge balls. If you do this, be careful to not break the scoop with the thick mixture. I keep the scoop lightly moistened and do not press the lever.

If the mixture is sticking to your hands as you try to roll them into a ball, very lightly coat your hands with water or butter.

I used a 22 open star tip to pipe the dulce de leche over each Brigadeiro de Churro for an extra bit of decoration and flavor.

Looking for more Brazilian recipes?

Try my:

Brigadeiro de Churros (Brazilian Dulce de Leche Fudge Balls) on a wooden board with cinnamon sticks in the background.

Brigadeiro de Churros (Brazilian Dulce de Leche Fudge Balls) Recipe

Adapted from Pies and Tacos

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Brigadeiro de Churros (Brazilian Dulce de Leche Fudge Balls)

A recipe for Brigadeiro de Churros (Brazilian Dulce de Leche Fudge Balls)! Sweetened condensed milk is simmered with butter and dulce de leche until thickened, then rolled in cinnamon sugar.

Course Dessert

Cuisine Brazilian

Keyword Brazil, Brazilian, brigadeiros, cinnamon, cinnamon sugar, dessert, dulce de leche

Prep Time 15

Cook Time 15

Resting Time: 2

Total Time 2 30

Servings 10 -12 Brigadeiros

Ingredients

Brigadeiros:

14 ounces (397 grams) sweetened condensed milk
1/3 cup (80 milliliters) dulce de leche (doce de leite)
1 tablespoon (15 grams) unsalted butter
1/2 teaspoon ground cinnamon

Cinnamon Sugar:

1/4 cup (50 grams) granulated sugar
3/4 teaspoon ground cinnamon
1/4 cup (60 milliliters) dulce de leche (doce de leite)

Instructions

To make the Brigadeiros:

In a medium saucepan, combine the condensed milk, dulce de leche, butter, and cinnamon over medium heat. Stir often until butter is melted and the mixture is smooth.
Reduce heat to low and continue to cook, stirring constantly, until thickened and pulling from the bottom of the pan, about 15 minutes.
Chill in the refrigerator in an airtight container until completely cooled, 2 to 3 hours.

To assemble:

Fill a small bowl with cold water.
In another small bowl, combine the sugar and cinnamon.
Wet your hands lightly and roll about a tablespoon size of the dulce de leche fudge into a ball.
Coat in cinnamon sugar and place in a mini paper cup. Repeat with remaining fudge.
Place the 1/4 cup (60 milliliters) dulce de leche in a piping bag fitted with a star tip.
Pipe a small star on top of each Brigadeiro de Churro.
Store in the refrigerator in an airtight container for up to 4 days.