A cinnamon churro is a fried pastry that is coated in a cinnamon sugar mixture.
IN A MEDIUM SAUCEPAN, HEAT BUTTER WITH 1 TABLESPOON SUGAR, 1/2 TEASPOONSALT AND 1 CUP WATER TO BOILING.
REMOVE PAN FROM HEAT; IMMEDIATELY ADDCORN MEAL AND FLOUR ALL AT ONCE.
OVER LOW HEAT, COOK MIXTURE, STIRRINGCONSTANTLY, UNTIL DOUGH FORMS A BALL, ABOUT 1 MINUTE.
BEAT IN EGGS, ONE ATA TIME, BEATING VIGOROUSLY AFTER EACH ADDITION UNTIL DOUGH IS SMOOTH.
LINEBAKING SHEET WITH PAPER TOWELS.
IN A PAPER BAG OR LARGE BOWL, MIXREMAINING SUGAR WITH CINNAMON.
IN A DEEP HEAVY SKILLET OR DUTCH OVEN, HEAT3 INCHES OF SALAD OIL TO 375 DEG F.
SPOON DOUGH INTO A PASTRY BAG FITTEDWITH A NUMBER 6 TIP.
PIPE 5 LENGTHS OF DOUGH INTO THE HOT OIL.
FRY UNTILBROWNED ON BOTH SIDES, ABOUT 1 1/2 MINUTES PER SIDE.
WITH SLOTTED SPOONREMOVE CHURROS FROM OIL AND PLACE ON BAKING SHEET.
WHILE STILL HOT, PLACEIN BAG AND COAT WITH CINNAMON-SUGAR MIX.
SERVE IMMEDIATELY.
MAKES ABOUT 2DOZEN.
Ingredients
Directions
IN A MEDIUM SAUCEPAN, HEAT BUTTER WITH 1 TABLESPOON SUGAR, 1/2 TEASPOONSALT AND 1 CUP WATER TO BOILING.
REMOVE PAN FROM HEAT; IMMEDIATELY ADDCORN MEAL AND FLOUR ALL AT ONCE.
OVER LOW HEAT, COOK MIXTURE, STIRRINGCONSTANTLY, UNTIL DOUGH FORMS A BALL, ABOUT 1 MINUTE.
BEAT IN EGGS, ONE ATA TIME, BEATING VIGOROUSLY AFTER EACH ADDITION UNTIL DOUGH IS SMOOTH.
LINEBAKING SHEET WITH PAPER TOWELS.
IN A PAPER BAG OR LARGE BOWL, MIXREMAINING SUGAR WITH CINNAMON.
IN A DEEP HEAVY SKILLET OR DUTCH OVEN, HEAT3 INCHES OF SALAD OIL TO 375 DEG F.
SPOON DOUGH INTO A PASTRY BAG FITTEDWITH A NUMBER 6 TIP.
PIPE 5 LENGTHS OF DOUGH INTO THE HOT OIL.
FRY UNTILBROWNED ON BOTH SIDES, ABOUT 1 1/2 MINUTES PER SIDE.
WITH SLOTTED SPOONREMOVE CHURROS FROM OIL AND PLACE ON BAKING SHEET.
WHILE STILL HOT, PLACEIN BAG AND COAT WITH CINNAMON-SUGAR MIX.
SERVE IMMEDIATELY.
MAKES ABOUT 2DOZEN.
