If it were socially acceptable (and at all close to healthy), I’d have a churro for breakfast every morning. Or for late night dessert — dipped in absurdly thick hot chocolate like the Spanish do it. I blame it on the fact I grew up roller skating-distance from a taqueria that, despite having so-so enchiladas and horchata from a machine, had churros that were the bomb.
Or at least that’s how I like to remember them. But, no matter how good they were or weren’t they kicked off a churro obsession that just won’t quit. Are you guys with me on this? I mean, of course you are, because what’s not to love about sugary fried dough?
Despite my love for churros, I’ve never bothered to make them myself. Maybe because there are a lot of awesome options here in LA. But more likely because if I fried up a batch, I’d eat them and only them for the next 5 minutes (or however long it’d take me to eat them all).
So, when I saw this recipe for Breakfast Churros with Cinnamon Sugar Recipe from Paul Lowe’s new book, Sweet Paul Eat and Make, I was sold. And I think you should be too. Because word on the street is a 3-day weekend’s coming our way, which means ample opportunity for churro making and munching!
The post Sweets From Sweet Paul: Breakfast Churros with Cinnamon Sugar appeared first on Aida Mollenkamp.