Photograph of the finished Churros mexicanos

Mexico · Bánh que chiên bơm nhân cajeta

Churros mexicanos

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Goat milk caramel cajeta sauce Goat milk caramel cajeta sauce 1 ½ cups
  • Photograph of Sugar Sugar 11.3 oz
  • Photograph of Cinnamon powder Cinnamon powder 1.1 oz
  • Photograph of Oil Oil 7 ⅔ cups
  • Photograph of Salt Salt 0.3 oz
  • Photograph of Vanilla Vanilla 1 ⅓ tbsp

Method

  1. 1 Heat water with butter and salt, then add the flour and stir over medium heat for 3 minutes until a lump forms and separates from the pan.
  2. 2 Beat the eggs into each egg as the mixture cools slightly to create a glossy finish and help it hold its shape.
  3. 3 Pipe the mixture through a star-shaped piping tip, not a round one; the edge of the star is where the cake will be crispy.
  4. 4 Pump the oil directly into the 180-degree cylinder to form a long rod, then cut it with scissors.
  5. 5 Fry for 4 minutes until golden brown, then immediately roll in cinnamon sugar while still hot.
  6. 6 The cajeta is injected into the stick using a small nozzle; this is the difference between churros with chocolate dip and the regular version.

With an appliance

  • Air fryer 40 min

    Replace step 5: pipe onto parchment paper, spray with oil, then steam in a 190-degree hot air oven for 12 minutes; the crust will be less crispy.

Start cooking