Churro De Cajeta Recipe

Prepare the dough

In a medium saucepan set over medium heat, combine 1 cup water, 1/4 cup whole milk, 4 tbsp unsalted butter, 1 tsp granulated sugar and 1/2 tsp fine sea salt. Heat until the butter melts and the mixture just begins to simmer.

Remove the saucepan from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth, cohesive ball and pulls away from the sides, about 1–2 minutes. Return to very low heat for 30–45 seconds, stirring constantly, to dry the dough slightly. This step helps incorporate moisture and ensures a stable choux-like dough.

Transfer the dough to a heatproof bowl or the bowl of a stand mixer. Let cool for 3–5 minutes so it is warm but not hot (so eggs don’t scramble).

Beat in 2 large eggs, one at a time, mixing thoroughly after each addition until the dough is smooth and glossy. If using a stand mixer, use the paddle attachment on medium speed. Scrape down the bowl and stir in 1/2 tsp vanilla extract. The final dough should be thick but pipeable (it will hold its shape).

Pour 4 cups neutral oil into a heavy-bottomed pot or deep-fryer and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and rise steadily without browning too quickly.

Fit a large star piping tip (about 1/2 inch nozzle) into a sturdy piping bag or a churrera. Fill the bag with the prepared dough. Hold the bag perpendicular over the hot oil and pipe 4–5 inch strips, cutting the dough with scissors as it leaves the tip. Work in small batches to avoid overcrowding; fry 3–5 churros at a time depending on pot size.

Fry, turning occasionally, until churros are deep golden and crisp, about 2–3 minutes per side (4–6 minutes total). Use a slotted spoon to transfer churros to a paper towel–lined tray to drain briefly.

In a shallow wide bowl, combine 3/4 cup granulated sugar and 2 tsp ground cinnamon. While churros are still warm (but not greasy), toss them gently in the cinnamon-sugar until evenly coated. Place coated churros on a rack to set for a minute.

If your cajeta or dulce de leche is thick, warm 1 cup cajeta gently in a small saucepan or microwave for 15–30 seconds so it is soft enough to pipe but not hot. Transfer warmed cajeta to a piping bag fitted with a small round tip (about 3–4 mm).

To fill the churros: Insert the piping tip into one end of a coated churro and gently squeeze in cajeta until you feel slight resistance; each churro will take roughly 1–2 tbsp depending on length. Repeat with remaining churros. Reserve 1/4 cup cajeta warm for drizzling.

Arrange filled churros on a serving platter. Drizzle reserved cajeta over the churros. If using, sprinkle 2 tbsp chopped toasted pecans or almonds over the top for crunch.

Serve churros immediately while warm and crisp, with cold vanilla ice cream (1 scoop per two churros or adjust to preference). The contrast of hot churro and cold ice cream is best served right away.

Leftover churros can be kept at room temperature for a few hours; re-crisp in a 350°F (175°C) oven for 5–7 minutes. Reheat cajeta briefly if needed before filling.