Churros con Cajeta or Dulce de Leche

Ingredients

• For frying, about 4 cm oil depth (1½ inches), plus 60 ml (¼ cup)Vegetable oil
• 475 ml (2 cups)Water
• 10 ml (2 teaspoons)Vanilla extract
• 200 g (1 cup), plus 50 g (¼ cup)Sugar
• 8 g (1 tablespoon), plus 1 g (½ teaspoon)Ground cinnamon
• 5 g (1 teaspoon)Kosher salt or coarse sea salt
• 250 g (2 cups)Plain flour
• To taste, optionalCajeta or dulce de leche, for dipping

Instructions

1. 1

   Heat the oil

   Pour about 4 cm (1½ inches) of canola oil into a large, heavy, wide casserole or high-sided cast-iron frying pan. Heat over medium until it reaches 175°C (350°F), or until a small piece of tortilla or bread bubbles actively all around. Start heating it before making the dough, as it takes time.

2. 2

   Mix cinnamon sugar

   Combine 200 g (1 cup) of sugar and 8 g (1 tablespoon) of ground cinnamon on a large plate. Set aside.

3. 3

   Make the dough

   Put the water, 60 ml (¼ cup) oil, vanilla, 50 g (¼ cup) sugar, 1 g (½ teaspoon) cinnamon and salt in a medium saucepan. Bring to the boil over medium-high heat. Add the flour all at once, turn off the heat and stir vigorously with a wooden spoon until the dough is as smooth as possible, with no flour lumps; this takes about 2 minutes. Leave it to cool slightly.

4. 4

   Pipe and fry

   Spoon the dough into a piping bag fitted with a large star tip or into a churro press. Pipe lengths about 15–20 cm (6–8 inches) long, or a rope about 61 cm (24 inches) long, and carefully place them in the oil. Fry for about 3–4 minutes, turning partway through, until golden and crisp. Lift out with tongs and drain on a paper-towel-lined baking sheet or a drying rack.

5. 5

   Coat and serve

   While the churros are still very hot, toss them in the cinnamon sugar until coated. Serve with cajeta or dulce de leche for dipping if desired, and Mexican hot chocolate on the side.

What are churros?

Churros are fried lengths of dough, often ridged and finished with sugar. Their precise origins are debated, but they are familiar across Spain and Portugal and have become a much-loved treat in Mexico and elsewhere in Latin America.

This version uses a simple cooked flour dough rather than a yeast-raised one. Piping it through a star nozzle gives the churros ridges that crisp up in the oil and hold on to cinnamon sugar.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 2g protein, 30g carbs, 7g fat.

The flour and sugar supply most of the carbohydrates, while the frying oil and oil in the dough contribute much of the fat. Flour adds a little protein, but there is no substantial protein source in the recipe; serve a smaller portion with fruit and a protein-rich accompaniment if you want a more balanced plate.

Why this dough works

Cooked flour: Adding the flour all at once to the boiling liquid makes a firm dough that can be piped. Stir thoroughly after switching off the heat so no dry pockets remain.

Slight cooling: Letting the dough cool briefly makes it easier to handle. It should still be warm and pliable when transferred to the piping bag.

Getting the oil ready

Temperature: Aim for 175°C (350°F) before frying. Oil that is too cool can leave the churros greasy, while oil that is too hot may brown the outside before the middle cooks.

Room to fry: Use a deep, heavy pan and add churros in manageable batches. Avoid filling the pan so tightly that the pieces are difficult to turn.

Piping safely

Star nozzle: A large star tip or churro press makes ridged lengths, but the dough will be stiff. Use a sturdy bag and pipe carefully rather than forcing it through a weak one.

Near the oil: Pipe each length close to the surface and lower it in gently. Keep hands and the piping bag away from splashes, and use tongs to turn and lift the churros.

What to look for

Golden colour: Fry each batch for about 3–4 minutes, turning partway through, until the ridges are crisp and the surface is evenly golden.

Sugar coating: Toss the churros while they are very hot so the cinnamon sugar clings. If they cool first, the coating may not stick as well.

Serving ideas

Dipping sauce: Cajeta, a Mexican caramel made with goat’s milk, or dulce de leche makes a rich, sweet dip. Both are optional, since the churros are already coated in cinnamon sugar.

On the side: Mexican hot chocolate is suggested alongside. For a less sweet plate, serve the churros with fresh fruit.

Recipe notes & tips

• Use a thermometer to check that the oil is at 175°C (350°F) before frying.
• Prepare the cinnamon sugar before you start piping so it is ready when the churros come out.
• A sturdy piping bag or churro press is helpful because this dough is firm.
• Fry similar-sized lengths together so they cook at a similar rate.
• Drain the churros briefly, then coat them while they are still hot.

Variations

• Cajeta dip: Serve the churros with cajeta on the side for a caramel-like finish.
• Dulce de leche dip: Use dulce de leche instead of cajeta, or offer both.
• Citrus sugar: Add finely grated orange zest to the cinnamon sugar for a fragrant variation.
• Short churros: Pipe shorter lengths that are easier to turn and serve as bite-sized pieces.
• Chocolate pairing: Serve with Mexican hot chocolate as suggested in the method.

Common mistakes to avoid

• Oil too cool: The churros can absorb excess oil; wait until it reaches 175°C (350°F) before frying.
• Flour lumps: Add the flour all at once and stir vigorously for about 2 minutes until the dough is smooth.
• Overfilled pan: Too many pieces make turning difficult; fry them in manageable batches.
• Uneven pieces: Very different thicknesses cook at different rates; pipe lengths with a similar diameter.
• Late coating: Cinnamon sugar sticks best while the churros are very hot, so toss them soon after draining.

How to store

Churros are best eaten freshly fried, while crisp and hot. If needed, keep leftovers in an airtight container at room temperature for up to 1 day and reheat briefly in an oven until warmed and crisp; avoid the microwave, which softens them.

Frequently asked questions