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Prep 45min
Total50min
Servings18
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Ingredients
Vegetable oil
1/4
cup granulated sugar
1
teaspoon ground cinnamon
1 1/4
cups water
1/4
cup butter
1
cup Gold Medal™ All-Purpose Flour
1/4
teaspoon salt
1
egg
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Steps
1
In 4- to 5-quart Dutch oven or deep saucepan, heat oil (1 1/2 inches) to 375°F. Line cookie sheet with parchment paper; spray with cooking spray. Line heatproof plate or tray with paper towels.
2
In large bowl, mix sugar and cinnamon; set aside.
3
In 3-quart saucepan, heat water and butter to rolling boil over high heat. Reduce heat to low; stir in flour and salt. Stir vigorously 30 to 60 seconds, until mixture forms a ball.
4
Transfer dough to medium bowl; let stand 5 minutes, then stir in egg with rubber spatula until smooth and glossy. Mixture will be sticky.
5
Spoon mixture into pastry bag fitted with star tip 845 or 846. Onto cookie sheet, squeeze dough into 4-inch strips. Working in batches, gently lower dough strips into hot oil. Cook, turning frequently, 3 to 4 minutes, until deep golden brown. Drain churros on paper towel-lined plate. Gently coat churros in cinnamon sugar mixture while hot.
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If you don’t have pastry tips, you can still make churros! Instead of using a pastry bag, place the dough in gallon-size resealable food-storage bag. Cut 1/2-inch from one corner of the bag. Squeeze bag to form strips as directed in Step 3.
Churros with Chile-Chocolate Sauce: In small microwavable bowl, mix 1 cup semisweet chocolate chips and 1/8 teaspoon ground cayenne pepper. Microwave uncovered on Medium (50%) 1 minute; stir. Continue to microwave in 10-second increments until mixture can be stirred smooth. Serve with churros.
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