Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup water
- 1/4 cup unsalted butter
- 1/4 tsp salt
- 3 eggs
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1 cup cajeta (Mexican caramel sauce)
- Vegetable oil for frying
Special equipment needed:
- Large pot for frying
- Piping bag with a star tip
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
2. Add flour and stir constantly until the mixture forms a ball and pulls away from the sides of the pan.
3. Remove from heat and let cool for 5 minutes.
4. Add eggs one at a time, stirring well after each addition until the mixture is smooth and glossy.
5. Heat vegetable oil in a large pot over medium-high heat until it reaches 375°F.
6. Fill a piping bag fitted with a star tip with the churro batter.
7. Pipe 6-inch long churros into the hot oil, cutting the dough with scissors or a knife.
8. Fry until golden brown, about 2-3 minutes per side.
9. Remove from oil and drain on paper towels.
10. In a shallow dish, mix sugar and cinnamon.
11. Roll the churros in the sugar mixture until coated.
12. In a separate saucepan, heat cajeta over low heat until it becomes pourable.
13. Dip the churros into the cajeta and place on a wire rack to cool and set.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Oil temperature: 375°F
Serving size:
Makes 12-15 churros
Nutritional information:
Calories per serving: 230
Total fat: 10g
Saturated fat: 6g
Cholesterol: 70mg
Sodium: 120mg
Total carbohydrates: 32g
Dietary fiber: 1g
Sugars: 19g
Protein: 3g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Dulce de leche or caramel sauce can be used instead of cajeta.
Variations:
- Add a pinch of cayenne pepper to the sugar mixture for a spicy kick.
- Drizzle melted chocolate over the churros before dipping them in the cajeta.
- Serve with a scoop of vanilla ice cream on top.
Tips and tricks:
- Make sure the oil is hot enough before frying the churros to ensure they cook evenly and don't absorb too much oil.
- Use a candy thermometer to monitor the oil temperature.
- Don't overcrowd the pot when frying the churros to prevent them from sticking together.
Storage instructions:
- Store leftover churros in an airtight container at room temperature for up to 2 days.
- To freeze, place the churros in a freezer-safe container or bag and freeze for up to 3 months.
Reheating instructions:
- To reheat frozen churros, preheat the oven to 350°F and bake for 10-12 minutes or until heated through.
Presentation ideas:
- Serve the churros on a platter with a drizzle of cajeta and a sprinkle of cinnamon sugar.
- Arrange the churros in a cone-shaped holder for a fun and festive presentation.
Garnishes:
- Fresh berries or sliced fruit
- Whipped cream
- Chopped nuts
Pairings:
- Mexican hot chocolate
- Coffee or espresso
- Horchata
Suggested side dishes:
- Fresh fruit salad
- Tres leches cake
- Flan
Troubleshooting advice:
- If the churros are too dense, add an extra egg to the batter.
- If the churros are too oily, make sure the oil is hot enough before frying and drain them well on paper towels.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the churros are cooked through before serving.
Food history:
- Churros are a popular Spanish and Mexican dessert that date back to the 16th century.
Flavor profiles:
- Sweet, cinnamon-spiced dough with a rich and creamy caramel flavor from the cajeta.
Serving suggestions:
- Serve the churros warm with a drizzle of cajeta and a sprinkle of cinnamon sugar.
Related Categories
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Region: Mexican
Taste: Sweet, Caramelized, Cinnamon, Nutty