I tried this recipe and it was a disaster. The dough would not hold together at all, but was instead a crumbly, dry mess. I made a second batch, thinking that perhaps I'd measured wrong the first time, but had the same results. The only change I made from the recipe was that I tried to double it. It seems like there is not enough shortening/binder for the dry ingredients.
From doughy fried churros to a refreshing mango raspado, these traditional Mexican desserts delightfully sweeten the end of any meal.
|
Credit: Todd Coleman
|
Churros con Chocolate Caliente (Mexican Fritters with Hot Chocolate)Ruben Ortega, a native of Puebla and the pastry chef at Hugo's in Houston, Texas, shared his recipe for these long, fluted fritters, served with thick hot chocolate for dunking.See the recipe for Churros con Chocolate Caliente » |
Related Galleries
Comments (1)
