Cinnamon Churros Recipe - Cooking Index
Cinnamon Churros Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Butter |
| 1 cup | 198g / 7oz | Sugar |
| 1 tablespoon | 15ml | Sugar |
| 1/2 cup | 31g / 1.1oz | White corn meal |
| 1/2 cup | 31g / 1.1oz | Flour |
| 3 cups | 594g / 20oz | Eggs (large) |
| 2 teaspoons | 10ml | Cinnamon |
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 375F. 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:
Oleander House Bed and Breakfast Inn
Average rating:
9 (1 votes)
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