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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cinnamon Churros

Makes: 20 servings
Prep 30 mins Cool 10 mins Cook 2 mins  per batch
Cinnamon Churros
  • 1  cup  water
  • 1/3  cup  butter
  • 2  tablespoons  packed brown sugar
  • 1/2  teaspoon  salt
  • 1  cup  all-purpose flour
  • 1  egg
  • 1/2  teaspoon  vanilla
  •  Vegetable oil for deep-fat frying
  • 1/4  cup  granulated sugar
  • 3/4  teaspoon  ground cinnamon
  • 1  recipe  Mexican Chocolate Dipping Sauce (optional)

1. In a medium saucepan, combine water, butter, brown sugar, and salt. Bring to boiling over medium heat Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the sides of the pan. Remove from heat. Cool for 10 minutes. Add egg and vanilla, beating well with a wooden spoon.

2. Transfer mixture to a decorating bag fitted with a large star tip. Line a baking sheet waxed paper. Pipe 4x1-inch logs onto prepared baking sheet.

3. Heat 3 inches of oil in a deep saucepan to 375 degrees F. Fry a few logs at a time in deep hot oil about 2 minutes or until golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degree F oven while cooking remaining churros.

4. In a medium bowl, combine granulated sugar and cinnamon. Roll warm churros in cinnamon-sugar mixture to coat. Serve warm. Makes about 20 churros.

Mexican Chocolate Dipping Sauce
Start to Finish 15 mins
  • 3/4  cup  semisweet chocolate pieces
  • 1/4  cup  butter
  • 1/2  teaspoon  ground pasilla or ancho chile pepper (optional)
  • 1/4  teaspoon  ground cinnamon
  • 2/3  cup  granulated sugar
  • 1 5  ounce can (2/3 cup)  evaporated milk

1. in a heavy small saucepan combine semisweet chocolate pieces, butter, ground pasilla or ancho chile pepper (if desired), and cinnamon; cook and stir over medium heat until chocolate is melted. Stir in the granulated sugar; gradually add evaporated milk, stirring frequently to dissolve the sugar. Bring to boiling; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove from heat. Cool slightly. Serve warm sauce with warm churros.

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