Churros de Cajeta

Ingredients

Instructions

1. 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.

2. 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.

3. 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. 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.

5. 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.

6. 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.

7. 7

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

8. 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.

Nutrition per serving

Notes

• •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.

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