Recipes and Cooking Cinnamon Churros 1 Review These fried cookies are favorites at Mexican restaurants. Roll the warm churros in cinnamon and sugar, then enjoy! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on August 18, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 2 mins Cool Time: 10 mins Total Time: 32 mins Servings: 20 Ingredients 1 cup water ⅓ cup butter 2 tablespoon packed brown sugar ½ teaspoon salt 1 cup all-purpose flour 1 egg ½ teaspoon vanilla Vegetable oil for deep-fat frying ¼ cup granulated sugar ¾ teaspoon ground cinnamon 1 recipe Mexican Chocolate Dipping Sauce (optional) Mexican Chocolate Dipping Sauce ¾ cup semisweet chocolate pieces ¼ cup butter ½ teaspoon ground pasilla or ancho chile pepper (optional) ¼ teaspoon ground cinnamon ⅔ cup granulated sugar 1 5 ounce can (2/3 cup) evaporated milk Directions 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. 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. 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. 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 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. Kritsada Panichgul Rate it Print