Appears in Cook's Country February/March 2016, Cook's Country TV
Common wisdom says churro making is better left to churrerías. We view common wisdom as a challenge.
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 d...