Let’s talk about one of life’s greatest pleasures—churros. But not just any churros. We’re taking these golden, crispy wonders to the next level by stuffing them with luscious, velvety cajeta, Mexico’s answer to caramel. Imagine biting into a perfectly fried churro, its cinnamon-sugar crust giving way to a tender interior, only to be met with a river of rich, caramelized goat’s milk goodness. It’s the kind of dessert that makes you close your eyes and savor every single bite.
Love Cajeta-Filled Churros? So do we! If you're into Dessert Recipes or curious about Chicken, you'll find plenty of inspiration below.
Why This Recipe Works
- Cajeta filling: Deep, caramelized sweetness with a hint of tang from the goat’s milk—it’s like dulce de leche’s more sophisticated cousin. The Maillard reaction during cooking creates complex flavors that store-bought caramel can’t match.
- Texture contrast: That crisp exterior hugging a soft, airy center? Pure magic. The steam from the hot oil puffs up the dough, while the ridges from the star tip maximize surface area for crunch.
- Cinnamon-sugar coating: Because let’s be honest, churros just aren’t churros without that warm, spiced crunch. Rolling them while warm ensures the coating sticks perfectly.
The Story Behind the Sauce
- Versatile: Serve them for breakfast (no judgment here), as a dessert, or as the star of your next party spread. They’re equally at home at a casual brunch or a fancy dinner.
- Make-ahead friendly: The cajeta can be made days in advance, so you’re not scrambling last-minute. The dough also chills well if you need to prep ahead.
- Customizable: Not a fan of goat’s milk? Swap in dulce de leche or even a dark chocolate ganache. The recipe is a canvas for your creativity.
Essential Ingredients & Tools
Ingredients for the Churro Dough
- 1 cup water: Steam is the secret to that light, airy interior. It creates pockets in the dough as it evaporates during frying.
- 3 tbsp unsalted butter: For richness. If you’re dairy-free, margarine works in a pinch, but the flavor won’t be as nuanced.
- 1 tbsp granulated sugar: Just enough to balance the dough without making it overly sweet.
- ¼ tsp salt: Don’t skip this—it makes all the flavors pop by enhancing the sweetness and richness.
- 1 cup all-purpose flour: The backbone of our dough. Gluten-free blends can work, but expect a slightly denser texture.
- 1 large egg: Binds everything together for smooth piping and adds structure.
Ingredients for the Cajeta Filling
- 2 cups goat’s milk: Traditional and packed with flavor. Cow’s milk works, but it won’t have the same depth or tangy complexity.
- 1 cup granulated sugar: Caramelizes into that rich, golden goodness. Using white sugar ensures a clean caramel flavor.
- ½ tsp baking soda: Keeps the cajeta smooth and prevents graininess by neutralizing acids in the milk.
- 1 cinnamon stick: Infuses warmth—trust me, it’s worth it. Remove it before filling to avoid grittiness.
Ingredients for the Coating
- ½ cup granulated sugar: The classic sweet crust. Superfine sugar works best for an even coating.
- 1 tsp ground cinnamon: Because cinnamon and churros are a match made in heaven. Use Ceylon cinnamon for a floral note.
Tools You’ll Need
- Heavy-bottomed saucepan: Essential for making cajeta without scorching. A Dutch oven also works.
- Piping bag + star tip: Creates those signature ridges for maximum crispiness. No piping bag? Use a sturdy zip-top bag with a corner snipped off.
- Deep-fry thermometer: Non-negotiable for perfect frying. If you don’t have one, test the oil with a bread cube—it should brown in 60 seconds at 350°F.
- Slotted spoon: For safely fishing out your golden beauties. A spider strainer works too.
Serves: 12 | Prep: 30 min | Cook: 60 min | Total: 90 min
How to Make Cajeta-Filled Churros
1. Make the Cajeta
In a heavy-bottomed saucepan, combine 2 cups goat’s milk, 1 cup granulated sugar, ½ tsp baking soda, and 1 cinnamon stick. Simmer over medium-low heat, stirring frequently—this is a labor of love, but the result is worth it. Over the next 45–60 minutes, the mixture will slowly thicken and darken into a deep amber. That’s the Maillard reaction working its magic, creating layers of complex flavor. Once done, strain out the cinnamon stick and any milk solids, then transfer the cajeta to a piping bag. Pro tip: A pinch of sea salt at the end balances the sweetness beautifully.
2. Prepare the Dough
In another saucepan, bring 1 cup water, 3 tbsp unsalted butter, 1 tbsp granulated sugar, and ¼ tsp salt to a rolling boil. Remove from heat and dump in 1 cup all-purpose flour all at once. Stir like your life depends on it until the mixture forms a smooth ball and pulls away from the sides of the pan—this is pâte à choux, the same dough used for cream puffs. Let it cool for 5 minutes (so the egg doesn’t scramble), then mix in 1 large egg until glossy and pipeable.
3. Pipe and Fry
Fit a piping bag with a ½-inch star tip and fill it with the dough. Pipe 4-inch strips directly into 350°F oil, using scissors to snip the dough cleanly. Fry for 2–3 minutes per side until golden brown. Drain on a wire rack—no one likes a soggy churro.
4. Fill ‘Em Up
Once slightly cooled but still warm, use a skewer to hollow out a tunnel in each churro. Pipe in the cajeta, applying gentle pressure to fill every nook. Pro tip: If the cajeta’s too thick, warm it slightly—it should flow like honey.
5. Coat and Serve
Mix ½ cup granulated sugar and 1 tsp ground cinnamon in a shallow bowl. Roll the warm churros in the mixture—the residual heat helps it stick. For extra crunch, give them a second toss right before serving.
Pro Technique
Mastering the Dough
The ideal churro dough should hold its shape but still feel soft. Too stiff? Add 1 tsp warm water at a time. Too sticky? Chill for 10 minutes to firm up. Letting the dough rest for 15 minutes before piping relaxes the gluten, making it easier to work with.
The Double-Fry Secret
For next-level crispiness, try the double-fry method: Fry at 325°F for 90 seconds to cook the inside, then rest for 5 minutes. Finish at 375°F for 30 seconds to blister the exterior. It’s the same trick used for Belgian fries—crispy outside, fluffy inside.
Chef’s Wisdom
Timing is Everything
Churros are best within 30 minutes of frying. To keep them warm for guests, hold them in a 200°F oven on a wire rack—never stacked, or they’ll steam and soften.
Oil Temperature Matters
A deep-fry thermometer is your best friend. No thermometer? Test the oil with a small dough ball—it should sizzle and rise in 10 seconds. And don’t overcrowd the pot, or you’ll end up with greasy, sad churros.
Storage & Freshness Guide
Unfilled Churros
Store in an airtight container at room temperature for up to 24 hours. Reheat in a 350°F oven for 5 minutes to revive the crispness.
Filled Churros
Best eaten within 4 hours—the cajeta will soften the shell over time. If you must store them, refrigerate and reheat in the oven.
Cajeta Storage
Keeps in the fridge for 2 weeks. To reuse, warm with 1 tsp milk to loosen it up. Freezing changes the texture, so avoid it if possible.
Nutrition Profile
Indulgent? Absolutely. But that’s the point. Each churro packs a balance of sweetness and a hint of protein from the goat’s milk.
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Fat | 8g |
| Protein | 4g |
| Carbs | 35g |
| Fiber | 1g |
Ingredient Variations and Their Impact
Dulce de Leche Swap
Use store-bought or homemade dulce de leche for a milder flavor. Upgrade: Add a splash of bourbon for depth.
Chocolate Ganache
Fill with a 1:1 mix of dark chocolate and heavy cream. Upgrade: Infuse the cream with orange zest or espresso powder.
Vegan Version
Swap butter for coconut oil and goat’s milk for almond milk. Note: The dough will be less crispy—add 1 tbsp cornstarch to help.
Spiced Cajeta
Infuse the goat’s milk with star anise and cardamom. Upgrade: Finish with smoked sea salt.
Fruit-Infused
Pipe in raspberry jam or passionfruit curd. Upgrade: Add lime zest to the cinnamon sugar.
Perfect Pairings
Complementary Dishes
- Mexican Hot Chocolate: The spiced cocoa’s warmth mirrors the cinnamon coating, while its thickness stands up to the rich cajeta. Serve in small mugs for dipping.
- Vanilla Ice Cream: A scoop alongside warm churros creates a hot-cold contrast. The vanilla’s simplicity lets the cajeta shine.
Drinks
- Tawny Port: Its nutty, caramelized notes echo the cajeta’s depth. The wine’s acidity cuts through the sweetness.
- Café de Olla: This Mexican spiced coffee, brewed with cinnamon and piloncillo, complements the churros’ aromatics.
Something Sweet
- Mango Slices: Their juicy acidity refreshes the palate between bites.
- Almond Biscotti: For textural contrast, serve these crunchy cookies alongside.
Cajeta-Filled Churros: The Ultimate Crispy, Gooey Indulgence
Make irresistible Cajeta-Filled Churros at home! Crispy outside, gooey inside with homemade caramel. Perfect for dessert or a sweet celebration. Get the recipe now!
Ingredients
For the Churro Dough
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1 cup water
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3 tbsp unsalted butter
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1 tbsp granulated sugar
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¼ tsp salt
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1 cup all-purpose flour
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1 large egg
For the Cajeta Filling
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2 cups goat’s milk
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1 cup granulated sugar
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½ tsp baking soda
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1 cinnamon stick
For the Coating
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½ cup granulated sugar
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1 tsp ground cinnamon
Instructions
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In a heavy saucepan, simmer 2 cups goat’s milk, 1 cup granulated sugar, ½ tsp baking soda, and 1 cinnamon stick for 45–60 minutes until thickened. Strain and transfer to a piping bag.01
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Boil 1 cup water, 3 tbsp unsalted butter, 1 tbsp granulated sugar, and ¼ tsp salt. Remove from heat, add 1 cup all-purpose flour, and stir vigorously. Cool 5 minutes, then mix in 1 large egg.02
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Pipe 4-inch dough strips into 350°F oil. Fry 2–3 minutes per side until golden. Drain on a rack.03
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Hollow out churros with a skewer. Pipe in cajeta.04
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Roll warm churros in ½ cup granulated sugar and 1 tsp ground cinnamon mixture.05
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