Mini Churros

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Difficulty Intermediate
Portions: 8
Total 61 min

Ingredients

  • 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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