Recipe
Dessert
Cinnamon Churros
Primary Media
Description
Few things can beat a hot churro rolled in cinnamon. The trick is to keep them warm in the oven while you finish frying the rest.
Servings and Ingredients
Ingredients
Serves 6
Quantity | Ingredient | Add |
---|---|---|
½ c. water | ||
3 tbsp. Hy-Vee butter | ||
1 tbsp. plus 1/4 cup Hy-Vee granulated sugar, divided | ||
¼ tsp. Hy-Vee salt | ||
½ c. Hy-Vee all-purpose flour | ||
1 Hy-Vee large egg | ||
¼ tsp. Hy-Vee vanilla extract | ||
Hy-Vee canola oil for deep-fat frying | ||
1 tbsp. Hy-Vee ground cinnamon |
Things To Grab
Directions
- In a medium saucepan, combine water, butter, 1 tablespoon sugar and salt. Bring to boiling over medium heat.
- Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes.
- Add egg and vanilla, beating well with a wooden spoon.
- Transfer mixture to a decorating bag fitted with a large star tip.
- Heat 3 inches of oil in a deep saucepan to 375 degrees.
- Pipe 4-inch logs directly into the oil. Fry a few logs at a time in hot oil about 2 minutes or until golden brown on all sides, turning if needed. Drain on paper towels.
- Transfer mixture to a decorating bag fitted with a large star tip.
- Keep warm in a 300-degree oven while frying remaining churros.
In a medium bowl, combine remaining 1/4 cup sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm.
Recipe Source:
Hy-Vee Seasons Fall 2011.