Title: Cinnamon Churros
Categories: Breakfast Dessert
Yield: 12 Servings
| 1/4 | c | BUTTER |
| 1 | c | SUGAR |
| 1 | tb | SUGAR |
| 1/2 | c | WHITE CORN MEAL |
| 1/2 | c | FLOUR |
| 3 | | 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.