*  Exported from  MasterCook  *
 
                              CINNAMON CHURROS
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breakfast                        Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4   c            BUTTER
    1       c            SUGAR
    1       tb           SUGAR
      1/2   c            WHITE CORN MEAL
      1/2   c            FLOUR
    3       ea           LARGE EGGS
    2       ts           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 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 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.
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving