Churros con Cajeta

Name: Churros con Cajeta
Ingredients: 2 cups All-purpose flour; 1/2 cup Granulated sugar; 1/4 cup Unsalted butter; 2 Large eggs; 2 cups Whole milk; 2 cups Vegetable oil; 1 cup Cajeta; 1/4 cup Cinnamon sugar

A recipe from the Bmarchai Recipes collection.

Bmarchai Recipesdessertsweetbread

Nutrition (per serving)

950Calories

85 gProtein

70 gCarbs

45 gFat

35 gSugar

1200 mgSalt

Ingredients

2 cups All-purpose flour
1/2 cup Granulated sugar
1/4 cup Unsalted butter
2 Large eggs
2 cups Whole milk
2 cups Vegetable oil
1 cup Cajeta
1/4 cup Cinnamon sugar

Method

In a medium bowl, whisk together flour, sugar, and cinnamon, then set aside.
In a large bowl, using an electric mixer, beat butter until creamy, about 2 minutes, then add eggs one at a time, beating well after each addition.
Gradually add flour mixture to butter mixture, alternating with milk, beginning and ending with flour mixture, beating just until combined.
Cover dough and let rest for 30 minutes, then heat oil in a deep frying pan to 375°F.
Using a piping bag fitted with a star tip, pipe dough into long strips, about 4 inches long, then fry until golden-brown, 2–3 minutes per side.
Using a slotted spoon, remove churros from oil and place on paper towels to drain excess oil, then toss in cinnamon sugar to coat.
Serve warm with cajeta for dipping, then refrigerate for up to 2 hours before serving.
To make cajeta, combine 1 cup goat's milk, 1/2 cup granulated sugar, and 1/4 teaspoon baking soda in a medium saucepan, then bring to a boil over medium heat, stirring constantly.
Reduce heat to medium-low and simmer until cajeta turns a deep amber color, stirring occasionally, about 20–25 minutes.
Remove from heat and let cool slightly, then strain into a bowl and let cool to room temperature.