Churros de Cajeta

These churros are crisp outside, tender inside, and coated in fragrant cinnamon sugar. Served with warm cajeta, they become an irresistibly rich dessert with deep caramel notes and a gentle tang from goat's milk.

Nutrition · per serving

630kcal

8gProtein

73gCarbs

34gFat

1.5gFiber

2 servings

Ingredients

10 items

Masa para churros

water125 ml

unsalted butter25 g

fine sugar8 g

plain flour75 g

egg1 medium

salt1 pinch

Azúcar de canela

fine sugar30 g

ground cinnamon1 tsp

Para freír y servir

neutral oil500 ml

cajeta120 g

Tips

•If you do not have a piping bag, use a sturdy food bag with one corner cut, though a star tip gives the most classic ridged texture.
•Keep the oil between 175 and 180°C for crisp churros that are not greasy.
•Cajeta is traditionally made from goat's milk; dulce de leche can be substituted, but the flavor will be less distinctive.
•Best eaten immediately after frying, while the exterior is crisp and the center is still tender.

Steps

1
Prepare everything before you start: fit a piping bag with a large star tip, line a tray or plate with baking paper, and place the cajeta in a small heatproof bowl. In a small bowl, mix the sugar and cinnamon for coating.
120 g cajeta30 g fine sugar1 tsp ground cinnamon
2
In a small saucepan, bring the water, butter, 8 g sugar, and salt just to a boil over medium heat. As soon as the butter melts and the liquid bubbles, add the flour all at once.
125 ml water25 g unsalted butter8 g fine sugar1 pinch salt75 g plain flour
3
Stir vigorously with a wooden spoon for 1 to 2 minutes until the mixture forms a smooth ball and a thin film appears on the base of the pan. This cooks out the raw flour and helps the churros hold their shape. Transfer the dough to a bowl and let it cool for about 5 minutes so the egg does not scramble.
4
Beat in the egg until the dough becomes smooth, glossy, and thick enough to pipe. At first it may look split; keep mixing and it will come together.
1 medium egg
5
Pour the oil into a small deep saucepan and heat to 175-180°C. While it heats, spoon the dough into the piping bag. Pipe 10-12 cm lengths onto the lined tray, cutting the ends with scissors or a knife for neat shapes.
500 ml neutral oil
6
Fry the churros in 3 batches, lowering them carefully into the hot oil. Cook for 2 to 3 minutes per batch, turning once or twice, until deeply golden and crisp. Do not overcrowd the pan or the oil temperature will drop. The churros are done when they feel light and sound faintly hollow when lifted.
500 ml neutral oil
7
Drain briefly on paper towel, then roll the hot churros in the cinnamon sugar so the coating sticks evenly.
30 g fine sugar1 tsp ground cinnamon
8
Warm the cajeta for 10 to 15 seconds in the microwave or very gently over hot water until spoonable. Serve the churros immediately with the warm cajeta for dipping.
120 g cajeta

Origin & History

Churros are deeply rooted in Spanish and Latin American street-food culture, and in Mexico they are often served with rich sweet accompaniments. Cajeta, a caramel made traditionally from goat's milk, is a specialty strongly associated with the city of Celaya in Guanajuato. Together, churros and cajeta make a classic Mexican sweet pairing.

mexican churros cajeta dessert fried vegetarian beginner

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Steps

Prepare everything before you start: fit a piping bag with a large star tip, line a tray or plate with baking paper, and place the cajeta in a small heatproof bowl. In a small bowl, mix the sugar and cinnamon for coating.

120 g cajeta30 g fine sugar1 tsp ground cinnamon

In a small saucepan, bring the water, butter, 8 g sugar, and salt just to a boil over medium heat. As soon as the butter melts and the liquid bubbles, add the flour all at once.

125 ml water25 g unsalted butter8 g fine sugar1 pinch salt75 g plain flour

Stir vigorously with a wooden spoon for 1 to 2 minutes until the mixture forms a smooth ball and a thin film appears on the base of the pan. This cooks out the raw flour and helps the churros hold their shape. Transfer the dough to a bowl and let it cool for about 5 minutes so the egg does not scramble.

Beat in the egg until the dough becomes smooth, glossy, and thick enough to pipe. At first it may look split; keep mixing and it will come together.

1 medium egg

Pour the oil into a small deep saucepan and heat to 175-180°C. While it heats, spoon the dough into the piping bag. Pipe 10-12 cm lengths onto the lined tray, cutting the ends with scissors or a knife for neat shapes.

500 ml neutral oil

Fry the churros in 3 batches, lowering them carefully into the hot oil. Cook for 2 to 3 minutes per batch, turning once or twice, until deeply golden and crisp. Do not overcrowd the pan or the oil temperature will drop. The churros are done when they feel light and sound faintly hollow when lifted.

500 ml neutral oil

Drain briefly on paper towel, then roll the hot churros in the cinnamon sugar so the coating sticks evenly.

30 g fine sugar1 tsp ground cinnamon

Warm the cajeta for 10 to 15 seconds in the microwave or very gently over hot water until spoonable. Serve the churros immediately with the warm cajeta for dipping.

120 g cajeta

Origin & History