Common wisdom says churro making is better left to churrerías. We view common wisdom as a challenge.
Why This Recipe Works
These fluted, fried pastries should be crispy on the outside and soft on the inside, much like a cream puff. Many recipes called for piping the dough directly into a vat of hot oil, but we found this process to be not only hectic but also dangerous—splashing oil made a mess of the stovetop and threatened to burn our hands and forearms). Instead. we piped dough logs onto a rimmed baking sheet and slipped them into the frying oil in batches to minimize the splashing. Piping while the dough was still warm helped us get the stiff dough through the small opening in our piping bag without a fight.