Churros with goat’s milk cajeta
You can keep uncooked churros in the freezer and fry them whenever you need them.
Makes approximately 40 churros
grapeseed oil for frying
For the goat’s milk cajeta
UHT goat’s milk 1 litre sugar 300g baking powder 30g salt to taste For the cinnamon sugar caster sugar 100g, or to taste ground cinnamon 1 tbsp, or to taste
For the churro dough
sugar 20g water 800ml salt 8g butter 100g ‘00’ flour 700g eggs 3 salt Directions First, make the cajeta. Combine all the ingredients together in a pot and cook on medium heat until the consistency is that of a caramel. This will take a couple of hours. When it has reached a medium caramel colour, take it off the heat to cool and then store it in the fridge until ready to use. (The cajeta should be dark, but still quite runny. It should not be set.)
Make the cinnamon sugar by mixing sugar and cinnamon to taste. Set aside till needed.
For the churro dough, on high heat boil everything together in a pot, except for the eggs and flour. This should be done only until the butter has just melted.
Gradually add the sifted flour and use a firm spatula to incorporate it thoroughly. You will need to work this dough in the pot so that it forms a firm consistency. This will take some minutes as you need to make sure all the moisture is cooked out of the dough.
Transfer the dough to a stand mixer with a paddle attachment. Paddle on a low speed. Begin to incorporate the eggs one at a time, making sure each egg is mixed thoroughly before adding more. This should only take a few minutes. Keep scraping down the side of the bowl to ensure the dough is fully incorporated.
Fit a large star pastry tip (the width you prefer) into a reusable pastry bag. The dough is quite firm, so it needs to be a reusable bag – if you use a disposable pastry bag, it might tear. While the dough is still warm, pipe the churros onto a tray lined with parchment paper, making the logs about 2cm in length. Make sure the mini churros do not touch each other. If you’re making ahead, freeze them now on the tray.
Add grapeseed oil to pot to about about 3-4 cm deep. Heat the oil to 180C and, working in batches, fry the churros in the oil until they are golden brown, for about 3 minutes from frozen. Using long tongs to turn them over so that they fry evenly.
Drain the churros on a paper towel and, while still warm, roll them in cinnamon sugar. Serve warm with room-temperature cajeta in a bowl on the side.