Churros with Cinnamon Sugar
Prep Time: 20 min
Cook Time: 4 Min
Serves 6 Servings
Difficulty Moderate
Ingredients
CINNAMON SUGAR
- 1 C. sugar
- 2 tsps. Spice Islands® Ground Saigon Cinnamon
- 1/2 tsp. salt
CHURRO BATTER
- 1 C. whole milk
- 1/4 C. Crisco® Butter Flavor All-Vegetable Shortening
- 2 tsps. sugar
- 1/2 tsp. salt
- 1 C. all-purpose flour
- 4 large eggs
- 3 C. Crisco® Pure Canola Oil
Directions
- Combine all cinnamon sugar ingredients in medium bowl using a wire whisk. Set aside.
- COMBINE milk, shortening, sugar and salt in in medium saucepan; bring to a boil, stirring until sugar is dissolved and shortening is melted.
- REDUCE heat to medium low. Add flour; stir vigorously with wooden spoon until a shiny dough forms, about 1 minute. Transfer to the bowl of an electric mixer; cool 5 minutes.
- BEAT in eggs, 1 at a time; continue beating until smooth, shiny, sticky paste forms, about 3 minutes.
- HEAT oil in a large skillet over medium heat to 350°F. Working in batches, spoon batter into pastry bag fitted with large star tip. Pipe batter into hot oil in 3 1/2 to 4-inch long ribbons (use a knife or scissors to cut batter at end of star tip) and allow batter to slide into oil.
- FRY churros until brown and cooked through in center, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes. Toss in cinnamon sugar to coat. Serve warm.
