Cinnamon Sugar Churros (Sandra Lee) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 cups canola oil |
2 cups all-purpose baking mix, recipe follows |
1/4 cup sugar, plus 2 tablespoons |
1/2 cup milk |
1 large egg |
3 tablespoons butter, melted and cooled |
1 tablespoon ground cinnamon |
1/2 cup chocolate syrup, for serving |
6 cups all-purpose flour |
3 tablespoons baking powder |
2 teaspoons salt |
3/4 cup shortening |
Directions:
1. In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F.
2. In a large bowl, add the baking mix and 1/4 cup sugar and whisk until combined. In another bowl, whisk together the milk, egg, and butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Put the batter into a pastry bag (or plastic storage bag) fitted with a small star tip.
3. Mix together the 2 tablespoons sugar and the cinnamon and set aside.
4. Working in batches, pipe the dough in a long strip into the hot oil. Fry, turning them once, until they are golden brown, about 1 minute on each side. Drain on a sheet tray lined with a brown paper bag or paper towels. Sprinkle with the sugar and cinnamon mixture and transfer to a serving platter. Serve warm with chocolate syrup.
5. All-Purpose Baking Mix:
6. In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix.
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