Churros with Cajeta and Chocolate Sauce

Long, thin doughnuts called churros are popular throughout Latin America. Here they’re served with chocolate sauce and cajeta, a luscious caramel that’s similar to dulce de leche.

MAKES: 12 churros

PREP TIME: 30 minutes

COOKING TIME: 5 to 7 minutes per batch

INGREDIENTS:

CHOCOLATE SAUCE:

• ½ cup semi-sweet chocolate chips
• ½ cup whipping cream (35%)

CINNAMON SUGAR:

• ½ cup granulated sugar
• 1 Tbsp ground cinnamon
• Churros
• 1 cup water
• ½ cup unsalted butter, softened
• 1 Tbsp granulated sugar
• ¼ tsp fine sea salt
• 1 cup all-purpose flour
• 3 large eggs
• Vegetable oil for deep-frying
• 1 batch of cajeta for serving (recipe follows)

CAJETA: (Makes about 4 cups)

• 4 cups whole milk (goat’s, cow’s or a combination)
• 1 cup granulated sugar
• 1 vanilla bean OR 1 Tbsp vanilla extract
• 2 tsp water
• ¼ tsp baking soda

INSTRUCTIONS:

1.  For the chocolate sauce, place the chocolate chips in a heatproof bowl and set aside.
2. In a small saucepan, bring the cream to a boil over medium-high heat. Remove from the heat and immediately pour the cream over the chocolate chips. Let stand for about 1 minute, then stir gently until all of the chocolate chips have melted and the sauce is smooth and glossy. Scrape the sauce into an airtight container and refrigerate until ready to serve. (The sauce can be refrigerated for up to 4 days.)
3. For the cinnamon sugar, whisk together the sugar and cinnamon in a small bowl. Spread the cinnamon sugar on a small rimmed baking sheet. Set aside.
4. For the churros, combine the water, butter, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat, stirring to combine.
5. Turn down the heat to low and, stirring vigorously, add the flour all at once. Cook over low heat, stirring constantly, until the dough looks a little dry, 30 to 45 seconds.
6. Remove from the heat. Add the eggs one at a time, beating well after each addition. Beat the mixture until the dough is smooth. Fit a piping bag with a large open star tip and spoon the dough into it. Set aside.
7. Following the manufacturer’s instructions, heat the oil in a deep-fryer to 350ºF. Alternatively, pour enough oil into a large, heavy-bottomed saucepan to come one-third of the way up the sides of the saucepan. Hook a candy thermometer over the side of the saucepan. Heat the oil over medium heat until the thermometer registers 350ºF. Line a large baking sheet with paper towels.
8. Carefully pipe 4-to 8-inch strips of the dough into the hot oil, using scissors to release the piped dough from the piping bag. Do not crowd the deep-fryer or saucepan. If using a saucepan, adjust the heat, if necessary, to maintain the temperature of the oil at a constant 350°F.
9. Fry the churros, using tongs to straighten them, if necessary, and prevent them sticking to each other, until golden brown, 5 to 7 minutes.
10. Using tongs or a slotted spoon, place the churros in the cinnamon sugar and toss to coat them. Transfer to the prepared baking sheet. Repeat with the remaining dough.
11. Warm the cajeta and chocolate sauce. Serve the churros immediately with cajeta and chocolate sauce for dipping. (The churros are best served the day they’re made.)

CAJETA:

1. In a medium, heavy-bottomed saucepan, combine the milk and sugar.
2. Using a sharp knife, split the vanilla bean in half lengthwise. Scrape the seeds out into the milk, then drop in the pod. (If using vanilla extract, add it in Step 7.)
3. Cook over medium heat, stirring often, until the sugar has dissolved, and the milk comes to a simmer. Remove the saucepan from the heat.
4. In a small bowl, stir together the water and baking soda. Add the baking soda mixture to the milk (it will bubble up and become frothy). When the bubbles subside, return the saucepan to the heat.
5. Turn down the heat to medium-low and bring the mixture back to a simmer. Cook, stirring occasionally, until the mixture thickens to a dip consistency and darkens in colour, 1 to 2 hours. (The longer you cook the mixture, the thicker it will become and the more intense the caramel flavour will be. But note that once the cajeta cools, it becomes even thicker.)
6. Remove the saucepan from the heat. Let the cajeta cool completely. If it’s too thick for your liking, stir in a little hot water. If it’s too thin, return it to the heat and continue cooking until you have the consistency you want.
7. Discard the vanilla bean. Add the vanilla extract (if using). Scrape the cajeta into an airtight container and refrigerate until ready to serve. Reheat gently until into an airtight container and refrigerate until ready to serve. Reheat gently until warm before serving. (The cajeta can be refrigerated for up to 1 month.)