Churro is a fried-dough pastry (Spanish doughnut), and quite popular in South America, Spain, Portugal, Philippines, and other Hispanic countries. They can be devoured best when served warm, and the cinnamon aroma of this doughnut literally calls to you and draws you in, which entices you to make big batches! Also, if you want to serve them at an event or party, churros dough can be prepared ahead of time (keep refrigerated), and cook them before the party starts! I have tried different recipes, and formulated my own version by adding and removing some ingredients. So far, this recipe gave me a wonderful result and I must say these churros turned out perfectly well in terms of consistency and taste. And for safety purposes, I did not pipe out these churros from the piping bag straight into the hot oil. I always think of a solution wherein I can prevent minimal accident in the kitchen. There is always “WHAT IF” in the kitchen, too. What if you accidentally drop the piping bag into the hot oil? It will splash all over your face and your hands. And you can’ t takes it back, so prevention doesn’t hurt! This sweet treat is best paired with warm chocolate sauce, as well as other dipping sauces, such as caramel, creme anglaise or any type of dessert sauce you can ever think of! I challenge you to be creative and try different sweet sauces to go with your CHURROS!
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