Dusted in cinnamon-sugar, plunged into a rich chocolate sauce, and served with Mexican Hot Chocolate, there is no incorrect time of day for churros. Precision is crucial in this recipe, starting with the shape of the pastry tip used to pipe the eggy batter through on its way into hot frying oil. If the tip isn’t rounded or in a star pattern, the churros may break as you’re frying them (we used size 845 tips). Keep in mind that if you’re using a tip with a wider or narrower opening, the cook times may vary. And, no matter the size, be careful to not crowd the pan because the dough will expand as it fries. Finally, the type of sugar you toss the churros in just before serving matters, too. Conventional granulated is too fine (it can get clumpy) and raw sugar is too coarse (it won't stick to the churros) so recipe developer Rick Martinez recommends using organic unrefined cane sugar, which offers the right amount of texture and a little warm, molasses flavor, thanks to how it’s processed. Watch Rick break down how to make this churros recipe in this helpful video.
Editor’s note: This recipe was originally published on May 1, 2017.
