Churros — those golden, crispy sticks of doughy delight — are a favorite treat worldwide. But if you've ever tried making them at home and witnessed a churro explode in the hot oil, you know how alarming (and dangerous) it can be. While many blogs discuss churros exploding due to “too much moisture” or “oil temperature,” let’s explore this from a different angle : pastry pressure physics and the science behind frying dough . 🔬 The Science Behind It: How Pressure Builds Inside a Churro 🌡️ To understand why churros explode , we need to treat them like little pressure chambers. When dough is piped into hot oil, its outer layer cooks instantly , forming a seal. The moisture trapped inside begins to heat and turn into steam, which naturally seeks to escape. According to Serious Eats , when dough is too thick or dense, steam builds faster than it can exit. This creates an internal pressure that eventually bursts through the weakest point , causing the churro to explode. It's not...