CHURROS CON DULCE DE LECHE OR CAJETA

Serves: 8, makes about 16 churros

INGREDIENTS
Vegetable oil for frying, plus cup
2 cups water
2 teaspoons vanilla extract
1 cup sugar, plus cup
1 tablespoon cinnamon, plus teaspoon
1 teaspoon kosher or coarse sea salt
2 cups flour
La Lechera dulce de leche or cajeta, optional dipping sauce
TO PREPARE
In a large, heavy extended casserole or cast iron high-sided skillet, heat 1-inches
vegetable oil over medium heat (until the temperature reaches 350, or if you test
with a teaspoon of dough it bubbles actively all around it). It will take a while to
heat, so get this started before making the dough.
On a large plate, combine 1 cup sugar and 1 tablespoon cinnamon. Set aside.
In a medium saucepan, combine water, 1/4 cup vegetable oil, vanilla extract, cup
sugar, teaspoon cinnamon and salt. Bring to a boil over medium-high heat. Add
the flour all at once, turn off the heat, and use a wooden spoon to stir vigorously
until the mixture forms a dough as smooth as possible with no flour lumps. It will
take about 2 minutes; set aside to cool slightly.
Transfer to a pastry bag fitted with a large star tip or a churro press. Pipe dough into
about 6 to 8-inch pieces (or if you want to replicate a churro store, pipe a long rope
of dough, about 24-inches) and carefully place in oil.
Fry for about 3 to 4 minutes, until golden and crisp. Use tongs to remove them and
place on a paper-towel-lined baking sheet or drying rack.
While the churros are still very hot, toss in the sugar and cinnamon mixture to coat.
If desired, serve with dulce de leche or cajeta as a dipping sauce and Mexican Hot
Chocolate on the side.
http://www.patismexicantable.com/2015/03/churros-dont-need-translating-anymore/