Cinnamon churros

Yield: 12 servings

Measure Ingredient
¼ cup BUTTER
1 cup SUGAR
1 tablespoon SUGAR
½ cup WHITE CORN MEAL
½ cup FLOUR
3 eaches LARGE EGGS
2 teaspoons CINNAMON

IN A MEDIUM SAUCEPAN, HEAT BUTTER WITH 1 TABLESPOON SUGAR, ½ 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 1½ 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.

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