Mexican Churros have a special place in my heart. They were one of the first recipes I ever developed when I just started cooking. I’ve always had a massive sweet tooth and especially for deep-fried desserts. What makes Churros unique is the technique used to make the dough. Rather than mixing the ingredients in a bowl, you mix them in a pot with boiling water and cook the dough slightly before frying. You then pipe the dough with a star tip to create the iconic churro shape.
Lastly, they are coated in a mixture of cinnamon sugar immediately after coming out of the oil and served with rich Dulce de Leche. It all comes together to create a perfect bite with a crunch exterior, soft interior, and sticky Dulce de Leche.