Churros with Cajeta
Ridged, cinnamon-dusted, hot enough to burn your mouth and dipped in caramel anyway. The dough comes together in one pan in four minutes, which is dangerous information to have.
- Total time
- 18 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Bring the water, butter, 1 tbsp sugar and salt to a full boil in a saucepan, then tip in all the flour at once and beat hard over low heat for 90 seconds until the dough forms a smooth ball that leaves the sides.
Cool the dough for 3 minutes, then beat in the egg until glossy and pipeable, and load it into a piping bag with a large star nozzle.
Heat the oil in a deep heavy pan filled no more than one third of the way up to 180C, and never leave it unattended.
Pipe 10cm lengths straight into the oil, cutting them off with scissors, and fry three or four at a time for 3 minutes, turning once, until deep golden all over.
Drain on a rack for 30 seconds, then roll in the sugar mixed with the cinnamon while still hot.
Warm the cajeta gently with 1 tbsp water for dipping and serve immediately.
Read all that and thought “absolutely not”?
Completely fair. Churros with Cajeta is sitting in the Mexican kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Mexican kitchen
Lime, chilli and char, wrapped in something warm.