Eduardo Garcia's Churros with Goat Milk Caramel

Churros with Goat Milk Caramel

byEduardo Garcia
Total 1 hour and 20 minutes
Active 65 mins
Makes about 12 churros
Special Equipment
a deep-fry thermometer; a cloth piping bag with a star tip
Special Equipment
a deep-fry thermometer; a cloth piping bag with a star tip
For the Cajeta
  • 1 quart (4 cups) goat milk
  • 3/4 cup granulated sugar
  • 1 cinnamon stick
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
For the Batter
  • 3/4 cup all-purpose flour
  • 1/4 cup masa harina
  • 1/2 cup water
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon sea salt
  • 1 large egg, at room temperature
For the Spiced Sugar
  • 1/2 cup granulated sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • Corn oil, for frying
    1. For the cajeta: In a large saucepan, combine the goat milk, sugar, cinnamon stick, baking soda, and salt. Place over medium heat. Cook, stirring constantly until the sugar is dissolved, about 15 minutes. The mixture should be light and foamy. Reduce the heat to maintain a gentle simmer. Continue cooking, stirring frequently to prevent scorching, until the mixture is lightly browned and thick enough to leave a trail when the bottom of the pan is scraped, about 40 minutes.
    2. Transfer the cajeta to a heat-proof container to cool. Discard the cinnamon stick.
    3. For the batter: In a small bowl, mix together the all-purpose flour and masa. In a small saucepan, combine the water, milk, butter, vanilla, and salt. Bring to a rolling boil over medium-high heat. Add the flour mixture all at once and stir rapidly with a wooden spoon until all of the flour is absorbed and the mixture is smooth but slightly sticky. Remove the pan from the heat and add the egg. Mix rapidly with the wooden spoon. The mixture will initially look broken but will come together after a few minutes. The dough should be thick, shiny, and form a ball.
    4. For the spiced sugar: In a small bowl, mix together the sugar, cinnamon, ginger, and allspice. Set aside.
    5. To fry the churros, fill a large deep skillet with 3 inches of oil. Place over medium heat until the temperature reaches 375℉ on a deep-fry thermometer. Line a plate or baking sheet with paper towels or a cooling rack. Fit a cloth piping bag with a star tip. Fill the bag with the dough and twist the top to prevent the dough from leaking out.
    6. Working in batches, pipe lines of batter into the hot oil, cutting the batter with a knife or scissors around 6 to 8 inches. Do not crowd the pan. Fry until the churros are crispy and golden brown, 1 to 2 minutes per side. Using a spider, remove the fried churros to the paper-towel-lined plate to drain. While still warm, roll them in the spiced sugar. Continue with the remaining dough and sugar. Serve with the cajeta for dipping.