Cinnamon Churros Recipe
Yield: 12 ServingsRecipe by luhu.jp
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,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp