Ingredients

• 250 ml Water
• 15 g Sugar
• 0.5 teaspoon Salt
• 60 g Unsalted butter
• 150 g All-purpose flour
• 2 Large eggs
• 750 ml Vegetable oil (for frying)
• 30 g Dried hibiscus flowers (flor de jamaica)
• 120 ml Water (for glaze)
• 100 g Sugar (for glaze)
• 30 ml Fresh lime juice
• 0.25 teaspoon Chili powder (ancho or cayenne)

Instructions

1. 1

   **Prepare the Hibiscus Glaze:** In a small saucepan, combine the dried hibiscus flowers and 120 ml of water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat, let steep for 10 minutes, then strain to yield approximately 60 ml of hibiscus concentrate.

2. 2

   In another small saucepan, combine the hibiscus concentrate with sugar, fresh lime juice, and chili powder. Heat over medium heat, stirring until the sugar is fully dissolved and the glaze thickens slightly. Set aside.

3. 3

   **Prepare the Churro Dough:** In a medium saucepan, combine 250 ml water, 15 g sugar, salt, and butter. Bring to a boil over medium heat.

4. 4

   Remove the saucepan from heat and add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.

5. 5

   Return the saucepan to low heat for 1-2 minutes, stirring constantly, to dry out the dough. Remove from heat and let cool slightly for 5 minutes.

6. 6

   Beat in the eggs one at a time, mixing well after each addition until the dough is smooth and uniform. The dough will be thick.

7. 7

   **Fry the Churros:** In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 180°C (350°F).

8. 8

   Transfer the dough to a piping bag fitted with a large star tip. Squeeze 10-15 cm strips of dough directly into the hot oil, cutting with scissors. Do not overcrowd the pot.

9. 9

   Fry the churros for 2-4 minutes, turning occasionally, until golden brown and crispy.

10. 10

    Remove the churros from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

11. 11

    **Serve:** Dip or generously drizzle the warm churros with the hibiscus-chili glaze before serving immediately.