Cinnamon Churros Recipe

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Cinnamon Churros Recipe

 

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Cinnamon Churros

 

Ingredients

1/4 cup butter
1 cup sugar
1 tbsp sugar
1/2 cup white corn meal
1/2 cup flour
3 each large eggs
2 tsp cinnamon



 

Preparation

IN A MEDIUM SAUCEPAN, HEAT BUTTER WITH 1 TABLESPOON SUGAR, 1/2
TEASPOON SALT AND 1 CUP WATER TO BOILING. REMOVE PAN FROM HEAT;
IMMEDIATELY ADD CORN MEAL AND FLOUR ALL AT ONCE. OVER LOW HEAT, COOK
MIXTURE, STIRRING CONSTANTLY, UNTIL DOUGH FORMS A BALL, ABOUT 1
MINUTE. BEAT IN EGGS, ONE AT A TIME, BEATING VIGOROUSLY AFTER EACH
ADDITION UNTIL DOUGH IS SMOOTH. LINE BAKING SHEET WITH PAPER TOWELS.
IN A PAPER BAG OR LARGE BOWL, MIX REMAINING SUGAR WITH CINNAMON. IN A
DEEP HEAVY SKILLET OR DUTCH OVEN, HEAT 3 INCHES OF SALAD OIL TO 375
DEG F. SPOON DOUGH INTO A PASTRY BAG FITTED WITH A NUMBER 6 TIP. PIPE
5" LENGTHS OF DOUGH INTO THE HOT OIL. FRY UNTIL BROWNED ON BOTH
SIDES, ABOUT 1 1/2 MINUTES PER SIDE. WITH SLOTTED SPOON REMOVE
CHURROS FROM OIL AND PLACE ON BAKING SHEET. WHILE STILL HOT, PLACE IN
BAG AND COAT WITH CINNAMON-SUGAR MIX. SERVE IMMEDIATELY. MAKES ABOUT
2 DOZEN.

 

 

Servings: 12

 

 

 

 


 

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