Cinnamon is always a welcome scent anytime of the year, but especially on cold winter mornings. Cinnamon Churros are light and crispy. Great when served with fresh fruit!
1 cup water
2 tablespoons packed brown sugar
½ teaspoon salt
1 cut all-purpose flour
½ teaspoon vanilla
¼ cup granulated sugar
¾ teaspoon ground cinnamon
Vegetable oil for deep-fat frying
In a medium saucepan, combine water, butter, brown sugar and salt. Bring the mixture to boiling over medium heat.
Add the flour, all at once, and stir vigorously. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and cool for 10 minutes.
Place the mixture in a decorating bag, fitted with a large star tip.
Line a baking sheet with waxed paper, and pipe into logs (4” x 1”).
Fill a deep pan with about 3” of oil, and heat to 375 degrees F.
Fry a few logs at a time for about 2 minutes, or until golden brown on both sides (turning once). Drain on paper towels. Place the cooked churros in a 300 degree oven (just to keep them warm) while cooking the rest of the logs.
Mix the cinnamon and sugar together in a bowl. Roll the warm churros in the mixture to coat. Serve warm. Makes about 20 churros.
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