Directions

1. In a large mixing bowl, add all of the ingredients for the Hibiscus Ginger sugar coating and toss to combine. Set aside.

2. Add the water, milk, sugar and butter to a saucepan set over medium-high heat. After the butter has melted, remove from the heat and add in the masa harina, kosher salt and ground cinnamon if using. Stir vigorously with a wooden spoon until a thick dough forms and there are no dry pockets of masa harina.

3. Transfer the dough to the bowl of a stand mixer and let it cool just slightly. Once slightly cooled, add in one egg and mix on medium speed. Add in the second egg, and then the vanilla extract and continue to mix until everything has been fully incorporated. The dough will be looser than before, but it will still be pipe-able. At this point, it’s time to get your frying oil ready. Add enough oil to a large pot, such as a Dutch oven, to cover about 3 inches up the sides and set the heat to medium-high. Set a cooling rack over a large baking sheet and set aside.

4. Transfer churro dough to a large pastry bag fitted with a closed star tip. If you’ll be piping heart-shaped churros: line a baking sheet that can fit in your freezer with parchment paper. Pipe hearts on the parchment and transfer to your freezer to firm up for about 30 minutes before frying. If you’ll be piping the churros directly into the frying oil: Once the oil reaches 375F on an instant-read thermometer, carefully pipe churros into the oil in batches, about 4 churros at a time so as to not lower the temperature of the oil too much. Use kitchen shears sprayed with a little bit of cooking spray to cut the churros from the pastry bag as you pipe.

5. Fry churros for about 3 minutes on one side, then flip and continue to fry an additional 2 - 2 ½ minutes until golden brown.

6. Transfer churros from the oil to the prepared baking sheet with the cooling rack. Once churros have dried bit from the oil, toss them in the Hibiscus Ginger Sugar coating and place back onto the baking sheet while you fry up the rest of the churros. Enjoy the churros while still warm, as they tend to lose their crunch after they’ve cooled down a lot.