Warm Churros and Hot Chocolate
Chef Andrew Zimmerman of Chicago’s Del Toro grew up eating fluffy donuts in New Jersey, but today he favors churros—hot, crispy fried Spanish crullers. Zimmerman pipes the dough into a ribbed spiral, then coats the churros in crunchy sugar and cinnamon. They’re perfect for dipping into hot chocolate.
Go to recipe (2 of 4)
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