Cinnamon Espresso Churros Recipes

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CINNAMON SUGAR CHURROS



Cinnamon Sugar Churros image

Provided by Sandra Lee

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F.
  • 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.
  • Mix together the 2 tablespoons sugar and the cinnamon and set aside.
  • 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.
  • 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.

SHORT-CUT CHURROS



Short-Cut Churros image

Provided by Giada De Laurentiis

Categories     dessert

Time 40m

Yield 64 churros

Number Of Ingredients 5

3 cups vegetable oil
1 cup sugar
1 tablespoon ground cinnamon
One 16-ounce tube ready-to-bake buttermilk biscuit dough
One 15-ounce jar fudge sauce, warmed slightly, for dipping

Steps:

  • Heat the oil in a medium saucepan over medium heat until it reaches about 375 degrees F.
  • In a large bowl, mix together the sugar and cinnamon. Set aside.
  • Separate the biscuits, then gently press and elongate into 1/3-inch-thick rectangles. Cut each rectangle into 1/4-inch slices--you should get about 8 long slices per biscuit. Twist the ends of each slice in opposite directions 4 times.
  • Fry the churros in batches, stirring and flipping as needed, about 30 seconds per batch.
  • Remove the churros to a paper-towel-lined baking sheet to drain, then toss in the cinnamon sugar.
  • Serve warm with the fudge sauce on the side.

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