Ingredients
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2 tablespoons Sugar
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Pinch of Salt
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1 tablespoon Vegetable Oil
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1 cup all-purpose Flour
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2 large Egg
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Vegetable Oil
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Hazelnut Sugar
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Cajeta
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4 cups Goat’s Milk
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1 cup Sugar
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¼ teaspoon Baking Soda
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⅛ teaspoon Salt
Directions
This dough is very similar to what you use to make cream puffs traditional choux pastry which results in a fried treat with a super-crunchy exterior and a very moist interior. Churros can be filled with seasonal jams, tossed in different sugars, and accompanied by a variety of dipping sauces so that you never have the same dessert twice. This particular way to serve them is one of my all-time favorites, finished off with a touch of hazelnut and paired with a dipping sauce of cajeta, a milky-sweet caramel syrup that is a traditional Mexican confection.
Steps
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1
Done
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In a medium saucepan set over medium-high heat, combine 1 cup water, the sugar, salt, and oil and bring the mixture to a rolling boil. Add the flour and remove the pan from the heat. Stir with a wooden spoon until the mixture forms a thick pasty dough (this may require a little muscle). Return the pan to medium heat and cook, stirring constantly to prevent burning, for 2 to 3 minutes, or until a thin film forms on the bottom of the pan. |
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2
Done
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Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for 2 to 3 minutes, until the dough cools slightly and any lumps of flour are worked out. Add the eggs, scrape down the sides of the bowl, and mix the dough for 1 more minute. |
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3
Done
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Heat at least 2 inches of oil in a heavy-bottomed pot fitted with a deep-fry thermometer until the oil reaches 350°F. Prepare a baking sheet by lining it with paper towels. |
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4
Done
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Fit a pastry bag with a 6 star tip and fill the bag halfway with dough. Pipe the dough directly into the hot oil. (Note: for more uniform and precise churros, you can also pipe long pieces of the dough onto a baking sheet topped with a greased piece of parchment paper, chill them in the freezer for 30 minutes, and then cut them into strips of your desired length.) Fry the churros, nudging them regularly with a slotted spoon so that they cook evenly on all sides, for about 3 minutes, until golden brown all over. Drain on the paper-towel-lined baking sheet. |
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5
Done
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Toss the churros in the hazelnut sugar and serve them immediately alongside a bowl of warm cajeta for dipping. |
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6
Done
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CajetaIn a large saucepan set over medium-high heat, combine the milk and sugar and bring them to a boil, stirring occasionally to prevent burning, about 5 minutes. |
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7
Done
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Meanwhile, mix the baking soda and 1½ teaspoons water in a small bowl. |
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8
Done
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Once the milk and sugar have come to a boil, pour in the baking soda mixture. The milk will foam up like a science experiment at first, then settle down slightly, but it will continue to be somewhat frothy. Reduce the heat to medium low and cook, stirring frequently to prevent burning, until the mixture has reduced and turned amber in color, about 25 minutes. Once the mixture has reached your desired caramel color and texture, stir in the salt and remove it from the heat. Use immediately, or store in the refrigerator for up to 1 week. |
