Whip up this twisty crunchy cinnamon- and sugar-sprinkled classic Mexican pastry in about 20 minutes with this simple 3 ingredient recipe!
4 tablespoons sugar
2 teaspoons ground cinnamon
3 1/4 cups Quick mix(Or Bisquick)
1 cup hot water
Heat approximately 2 to 3 inches of vegetable oil in a 3 quart saucepan over medium-high heat until thermometer inserted in oil reads 375°F.
While the oil is heating, combine cinnamon and 3 Tbs of sugar in a small bowl and set aside.
In a medium sized bowl combine the quick mix, remaining 1 Tbs of sugar and hot water, mixing gently until a soft dough forms.
Carefully Spoon the soft dough into pastry bag fitted with 1/4-inch star tip.
Once the oil has reached the correct temperature, carefully Pipe 5-inch strips of dough into hot oil. The strips can be straight or curvy, it doesn’t matter, it’s all personal preference. Cook until golden and then flip over.
Remove the churros carefully using a slotted (metal) spatula and drain on paper towel or napkins. Generously Sprinkle with cinnamon sugar mixture immediately.
Churros are best served Warm!
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