Churros con Cajeta or Dulce de Leche

Method7 steps

1. 1

   Step 1: On a large plate, mix all the coating sugar (1 cup) with its 1 tbsp ground cinnamon. Set the plate beside a paper-towel-lined tray or draining rack. Have a churro press or a sturdy pastry bag with a large star nozzle ready.

   Uses 1 cup granulated sugar for coating · 1 tbsp ground cinnamon for coating

2. 2

   Step 2: In a saucepan, combine all 2 cups water, the dough’s ¼ cup oil, vanilla (2 tsp), ¼ cup sugar, ½ tsp cinnamon and salt. Bring to a boil over medium-high heat. Add all the flour (2 cups) at once, turn off the heat and stir vigorously with a wooden spoon for about 2 minutes, until the dough is smooth and free of flour lumps. Let it cool slightly until safe to handle, then load the churro press or sturdy star-tipped pastry bag. The dough is thick, so a press is easier to use.

   Uses 2 cups water for the dough · 2 tsp vanilla extract · 1 tsp kosher or coarse sea salt · 2 cups all-purpose flour · ¼ cup vegetable oil for the dough · ¼ cup granulated sugar for the dough · ½ tsp ground cinnamon for the dough

3. 3

   Step 3: With the dough, coating, press and draining tray ready, heat about 1½ inches of canola oil in a heavy, high-sided pan over medium heat to 350°F / about 175°C. Watch the oil and maintain that frying temperature as batches are added.

   Uses Canola oil for an approximately 1½-inch frying depth

4. 4

   Step 4: Pipe a few 6–8-inch ridged churros carefully into the hot oil without crowding the pan. Fry for about 3–4 minutes in total, checking from 3 minutes and turning during frying, until golden and crisp with cooked-through centres. Continue as needed if a centre remains doughy. Lift the cooked churros with tongs onto the draining tray, leaving the frying oil in the pan.

   Check the first batch of churros · 3 minUses A first batch drawn from the prepared dough · The heated frying oil

5. 5

   Step 5: While the drained first batch is still hot, roll it in the prepared cinnamon sugar to coat. Keep clean remaining coating ready for subsequent batches.

   Uses All the drained first-batch churros, separate from frying oil · Enough prepared coating for the hot first batch

6. 6

   Step 6: Repeat with the remaining dough, keeping the oil around 350°F and frying only a few churros at a time. Turn each batch during its approximately 3–4-minute total fry, check from 3 minutes, and continue until golden, crisp and cooked through. Drain each batch and roll it in the remaining cinnamon sugar while hot. Leave unused frying oil and coating separate from the finished churros.

   Uses The remaining prepared dough · The retained hot frying oil, separate from drained churros · Remaining clean coating for subsequent batches

7. 7

   Step 7: Serve the hot cinnamon-sugar churros. The dough makes about sixteen of the selected 6–8-inch size. Offer ready cajeta or dulce de leche for dipping and ready Mexican hot chocolate on the side, if desired.

   Uses The finished first-batch churros, separate from remaining coating · The finished subsequent churros, separate from unused oil and coating · Cajeta or dulce de leche (optional dipping sauce) · Ready Mexican hot chocolate for serving, optional