Mini Churros

Instructions

1. To make the churros: Line a baking sheet with parchment paper and fit a pastry bag with a 1/2-inch star tip; set aside.

2. Combine Evaporated Milk, butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil

3. 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.

4. Let cool slightly, and then transfer the dough to the pastry bag.

5. 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.

6. Let rest at room temperature, about 20 minutes

7. Heat about 2 inches of vegetable oil in a saucepan, until deep frying temperature.

8. Combine the remaining granulated sugar, brown sugar and cinnamon in a large bowl.

9. Working in three batches, fry the churros until golden and crisp. About 4 to 5 minutes.

10. Remove with a slotted spoon and transfer to a rack set over a baking sheet.

11. Let cool about 5 minutes, then add them to the cinnamon sugar and toss to coat.

12. Serve with a cup of hot Milo