Churros

Yes. Prepare the dough up to 2 hours ahead and store it in a covered bowl at room temperature. The dough can also be piped onto parchment paper, frozen for up to 1 week, and fried directly from frozen—add 30 seconds to the frying time.

The oil is not hot enough. Use a thermometer and keep it at 375°F. If it drops below 360°F, the churros will absorb oil instead of crisping. Let the oil return to temperature between batches and do not crowd the pan, which cools the oil.

Pipe directly into the hot oil; do not let the dough sit in the bag. Also, slightly dampen or oil the scissors you use to cut the dough so it releases cleanly. If dough does stick, dip the tip of the piping bag in warm water or oil.

Yes, a churrera works beautifully if you have one and is the traditional tool. Follow the manufacturer's instructions for piping and cutting. A piping bag with a star tip is the home-cook equivalent and gives excellent results.

Eat churros fresh and warm within 30 minutes of frying for the best texture. Store cooled leftovers in an airtight container at room temperature for up to 1 day (they will lose crispness). Reheat in a 350°F oven for 5 minutes until warmed through, not in the microwave, which makes them soggy.

Churros are traditionally served with thick hot chocolate for dipping (a mixture of melted dark chocolate and cream, not thin cocoa), but dulce de leche, chocolate sauce, or even caramel sauce work beautifully. Cinnamon sugar alone is also traditional.