Carbohydrates | 28.1 g |
Energy | 204.9 kcal |
Fats | 8.9 g |
Fiber | 0.5 g |
Protein | 3.4 g |
Saturated Fats | 4.2 g |
Sodium | 182.8 mg |
Sugars | 14.5 g |
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Total
61 -
difficulty
Intermediate -
Cost
Mini Churros
Utensils
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can
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Baking dish
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Spoon
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Cooking Spoon
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Scissors
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Parchment Paper
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Pastry Bag
Ingredients
Portions: 8
- 1 Cup CARNATION® Full Cream Evaporated Milk
- 2 Tablespoons Butter
- 2 Tablespoons Shortening
- 5 Tablespoons Granulated Sugar
- 1/2 Teaspoon Salt
- 1 Cup Cake Flour (not self-rising)
- 1 Cup Vegetable Oil (for frying)
- 1 Tablespoon Brown Sugar
- 1/2 Teaspoon Ground Cinnamon

Instructions
To make the churros:
- 1.Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside. Combine Evaporated Milk, butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil. Stir in the flour with a wooden spoon, and then reduce the heat to low and stir vigorously until the mixture forms a ball about 1 minute.
- 2.Let cool slightly, and then transfer the dough to the pastry bag.
- 3.Pipe 1-inch log onto the prepared baking sheet, using a kitchen shears to snip off each piece (you should have about 26 to 28 churros.) Let rest at room temperature, about 20 minutes.
- 4.Heat about 2 inches of vegetable oil in a saucepan, until deep frying temperature. Combine the remaining granulated sugar, brown sugar and cinnamon in a large bowl. Working in three batches, fry the churros until golden and crisp. About 4 to 5 minutes.
- 5.Remove with a slotted spoon and transfer to a rack set over a baking sheet. Let cool about 5 minutes, then add them to the cinnamon sugar and toss to coat.
- 6.Serve with a cup of hot Milo
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