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When I was a little girl, my dad worked in a doughnut factory and would come home smelling like doughnut and sugar – I used to love to smell his hands! He’d bring home extra donuts, too, and tell us, “If you want to make extra money, you can sell them to the neighbors.” So, I’d go knocking on doors to earn my spending money. When dad left the donut factory to work in a Lovely Pies factory (they’re like fruit-filled hand pies), I had to come up with something else, and my creative sales side came out. I’d buy five churros for a dollar from an old man who sold them from a basket on the back of his bicycle. Then I’d knock on doors, selling them two for a dollar — and the neighbors would buy them! Churros are the most famous dessert from Mexico these days, and you can find churros-flavored everything, from cheesecake to ice cream. There’s some technique involved, such as ensuring there are no air pockets in the dough, but they’re so easy to make once you get the hang of it. — Jenny Martinez
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Mexican Churros
Prep time: 15 minutes
Cook time: 30 minutes
Serves 4 to 6
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- ½ cup plus 2 tablespoons granulated sugar, divided
- Pinch of salt
- 2 cups all-purpose flour
- 3 large eggs
- 2 tablespoons ground cinnamon
- 2 cups canola oil
To serve
- Cajeta (milk caramel sauce), available at grocery stores
- Chocolate dip, available at grocery stores
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