Make churros as close as home kitchen equipment can get you to OG Churreria La Lola churros.
The churro dough uses a traditional choux pastry dough, but without the eggs. Eggs can cause the dough to puff up too much (or explode!) once fried.
These churros come out crispier due to the piping tip used. La Lola's churro extruder has a thicker "tip" than most baking store varieties, which gives it a thicker center that stays chewy after cooking.
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