Cinnamon churros
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Cinnamon churros
  Cinnamon    Breakfast  
Last updated 6/12/2012 12:43:07 AM. Recipe ID 2191. Report a problem with this recipe.
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      Title: Cinnamon churros
 Categories: Breakfast, Desserts
      Yield: 12 Servings
 
    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.
 




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Recipe ID 2191 (Apr 03, 2005)

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