Mini Churros
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Total: 70minPreparation: 70min
- Portions: 8
- Difficulty: Intermediate
Recipe ingredients saved
Ingredients
Instructions
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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.
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Combine Evaporated Milk, butter, shortening, 1 tablespoon granulated sugar and the salt in a medium saucepan and bring to a boil
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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.
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Let cool slightly, and then transfer the dough to the pastry bag.
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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.
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Let rest at room temperature, about 20 minutes
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Heat about 2 inches of vegetable oil in a saucepan, until deep frying temperature.
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Combine the remaining granulated sugar, brown sugar and cinnamon in a large bowl.
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Working in three batches, fry the churros until golden and crisp. About 4 to 5 minutes.
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Remove with a slotted spoon and transfer to a rack set over a baking sheet.
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Let cool about 5 minutes, then add them to the cinnamon sugar and toss to coat.
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Serve with a cup of hot Milo
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