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Cayenne & Cinnamon Churro Rings

Lazarus Lynch

This amazing churro packs sugar, spice and everything nice.



  • 1 1/4 cups whole milk
  • 4 tablespoons unsalted butter
  • 1/2 cup sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 2 large eggs
  • Vegetable oil, for frying
  • 2 teaspoons cinnamon, divided
  • Ganache
  • 1 cup coconut milk
  • 3 tablespoons coconut oil
  • 8 ounces Mexican chocolate or dark chocolate (70 percent or higher), finely chopped
  • 1/4 teaspoon cayenne pepper

Let's get Cooking...

  1. In a medium saucepan, bring the milk, butter, sugar, vanilla and salt to a boil over medium-high heat, stirring until the butter melts and the sugar dissolves. Reduce the heat to medium-low. Add the flour and stir vigorously with a wooden spoon until the mixture gathers into a glossy ball, about 1 minute. Beat in the eggs one at a time with a mixer. Transfer the batter to a piping bag fitted with a 1/2-inch star tip.
  2. Fill a sheet pan with 1/4 cup sugar and 1 teaspoon cinnamon for coating the churros. Heat about 2 inches vegetable oil in a wide saucepan until a deep-fry thermometer registers 350 degrees F. Working in batches of about 6, pipe 3-inch-long segments of batter into the hot oil; use a knife to cut off the segments. Fry, turning once, until golden brown, about 3 minutes per batch. Transfer to a paper-towel-lined plate to drain briefly, then roll in the sugar.
  3. In a glass bowl, under a double boiler, heat coconut milk, 1 teaspoon cinnamon and cayenne pepper. Remove from heat and add chocolate and coconut oil. Let the hot coconut milk and chocolate sit for 1 minute, then gently whisk until completely smooth. Pour coconut ganache sauce into a bowl to serve with churro rings.
  4. Cook with soul. Eat with pleasure!