Buñuelos with Brown Velvet Glaze

Make the dough:

1. In a medium saucepan, combine the butter, salt, 1/4 cup (50 grams) sugar and 1/2 cup (120 milliliters) water and bring to a boil over medium heat.
2. Remove the pan from the heat and stir in the flour all at once until combined.
3. Return the pan to low heat and stir continuously until the mixture forms a ball, about 4 minutes.
4. Transfer the dough to a mixing bowl and using an electric handheld mixer on low speed, add the eggs, one at a time, incorporating each egg completely before adding the next.
5. Add 1 tablespoon of the orange zest and beat until smooth.
6. In another bowl, combine the remaining 1/2 cup (100 grams) sugar with the remaining tablespoon orange zest and set aside.
7. In a large saucepan, heat 2 inches (5 centimeters) of oil over medium-high heat until it reaches 360˚F (182˚C) on a candy thermometer. (If you do not have a thermometer, you can test to see whether the oil is hot enough by adding a drop of the dough; if it bubbles and immediately rises to the top, the oil is sufficiently hot.)
8. Using a small ice-cream scoop or 2 small spoons, carefully drop three or four 1-tablespoon mounds of dough into the hot oil. Do not crowd the pan.
9. Fry the buñuelos, turning them once or twice with a slotted spoon, about 5 minutes until golden and puffed up.
10. Transfer with the slotted spoon to the orange sugar and toss to coat, then put on a serving platter. Continue to fry and coat the remaining dough in the same manner.

While frying the last batch, prepare the glaze:

1. In a small saucepan, heat the cream over low heat until bubbles form around the edges of the pan, then pour into a large heatproof bowl and let cool for 1 minute.
2. Add the chocolate all at once and stir together with a rubber spatula. Put the bowl over a pan with simmering (not steaming) water and stir constantly until the chocolate is completely melted.
3. Add the butter in small chunks, stirring until incorporated, and the dulce de leche, then pour the glaze through a sieve into a small bowl to obtain a velvety shine.
4. Serve immediately as a dip for the buñuelos. As the glaze cools, it will thicken. If necessary, reheat in a metal bowl over a double boiler. As the glaze warms through, it will turn glossy once again.