Sweet Cinnamon Churros
For a chocolate-covered delight, dip one end of each cooled churro into melted chocolate candy coating (almond bark), and place on waxed paper until set.
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- vegetable oil
- 4 Tbsp
- 2 tsp
- ground cinnamon
- 3 1/4 c
- original bisquick mix
- 1 c
- hot water
1In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until thermometer inserted in oil reads 375 F
2In small bowl, mix 3 tablespoons of the sugar and the cinnamon; set aside. In medium bowl, stir Bisquick mix, hot water and remaining 1 tablespoon sugar with spatula until dough forms.
3Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of dough into hot oil. If necessary, cut dough with knife or scissors between each churro. Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully remove from oil; drain on paper towels.
4Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve warm.