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Now frying: A killer batch of churros right in your own kitchen.

Bring out the sensual side of baking with pastry chef and food writer Malika Ameen’s new cookbook. Her South Asian heritage is a key inspiration for the earthy flavors, herbs, spices and ingredients found in her award-winning recipes. Bake outside your comfort zone with Sweet Sugar, Sultry Spice, and make these crunchy semolina churros.

Sticky toffee pudding is my most famous — or most infamous — dessert. The recipe for that moist cake with sweet dates and deep, dark toffee sauce has traveled with me from New York to Los Angeles to Chicago, and it has devoted fans in every city. Now I want to share the secret with you: it’s all about the sticky toffee sauce. These churros re-create the flavors of the original cake with date sugar and orange zest, and the semolina gives them an amazingly crispy texture. But the sticky toffee sauce with vanilla is the star. Use the best quality vanilla bean you can find.

This is a recipe where it’s worth the splurge for that wallop of fragrant vanilla. This sauce is so intoxicating you’ll find yourself licking the bowl clean. When I owned a restaurant in Chicago, one couple admitted to me that the sticky toffee pudding was part of an evening ritual that ended with — well, you know. And, yes, it’s that good.

Make Ahead: The mixed churro dough can be refrigerated for up to 2 days. Allow it to come to room temperature before continuing the recipe.

Reprinted with permission from Sweet Sugar, Sultry Spice