What happens when a fluffy milk bun meets a churro and takes a dip in warm cajeta? Festival magic. These Churro Cajeta Buns are pillowy, deep-fried, rolled in cinnamon sugar, filled with Mexican chocolate whipped cream, and finished with a glossy cajeta dip. It’s pan dulce with a glow-up—and we’re not mad about it.

Yields: About 10 buns

Tanzong (Starter):

  • 20g bread flour
  • 40g water
  • 50g milk

Instructions:

In a small saucepan, whisk together the flour, water, and milk over medium heat. Cook while stirring constantly until the mixture thickens into a paste (about 65°C / 149°F if using a thermometer). Remove from heat and let cool to room temperature.

Dough:

  • 130g whole milk (lukewarm)
  • 10g instant yeast
  • 320g bread flour
  • 7g salt
  • 40g sugar
  • 1 egg
  • 1 egg yolk
  • 42g melted butter
  • Tanzong (cooled from above)

Instructions:

  • Activate yeast: Mix the warm milk and yeast in a bowl. Let it sit for 5–10 minutes until foamy.
  • Mix dough: In a stand mixer with dough hook (or by hand), combine flour, salt, sugar, egg, egg yolk, and tanzong. Add the yeast-milk mixture. Knead for 5 minutes until mostly smooth.
  • Add butter: Slowly add melted butter and continue kneading until fully incorporated and dough becomes smooth and elastic (8–10 minutes).
  • First rise: Cover and let dough rise in a warm place for 1–1.5 hours or until doubled.

Shaping & Frying:

  • Punch down the dough and divide into 10 equal pieces (about 60–65g each).
  • Shape into tight balls, then flatten slightly. Place on a floured tray, cover lightly, and let rest for 30–45 minutes.
  • Heat oil to 340–350°F (170–175°C). Fry the buns in batches until golden brown, about 2–3 minutes per side. Drain on a wire rack.

Cinnamon Sugar Coating:

  • 1 cup sugar cane (or granulated sugar)
  • 1.5 tsp ground cinnamon
  • Toss warm buns in cinnamon sugar until fully coated.

Mexican Chocolate Whipped Cream Filling:

  • 1 cup heavy cream
  • 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract

Instructions:

  1. Chill mixing bowl and beaters.

2. Whip cream with cinnamon and vanilla until soft peaks form.

3. Fold in grated chocolate gently. Pipe into the buns using a piping bag with a filling tip (poke from the side or bottom).

Finish with Cajeta Dip:

Warm cajeta gently in a saucepan or microwave. Dip the tops of each filled bun in cajeta and let it drip slightly for that sticky-sweet churro finish.

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