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Churros Recipe

Ingredients
1 tbsp Ground Cinnamon
1 cup Organic Sugar
1 tbsp Organic Sugar
1/2 cup Sugar
1/2 cup Milk
6 tbsp Unsalted Butter
1 tsp Salt
1 cup all-purpose flour
3 Large Eggs
Vegetable Oil
Instructions
Fit piping bag with a star tip.

Please see the table conversion here.

Whisk cinnamon, 1/2 cup sugar, and 1 cup organic sugar in a medium bowl; set aside.

Bring milk, butter, salt, 1 tablespoon organic sugar, and ½ cup water to a simmer in a saucepan over medium-high heat.

Using a wooden spoon, add in flour quickly and mix fast using the back of the wooden spoon for about 30 seconds until it’s a dough.

Remove dough and place it in the bowl of a stand mixer.

Let cool slightly for about 5 to 7 minutes.

Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next.

Make sure to scrape sides of the bowl to be sure everything incorporates into the dough.

The dough will come together and be easy to spoon into a piping bag.

Spoon dough into a prepared piping bag.

Pour vegetable oil into a small saucepot to come halfway up the sides. Using a deep-fry thermometer bring oil to 350 degrees F.

Pipe out about 4 to 5 inches of dough and cut off with a knife quickly.

Fry up to three as seen above. Cook for 2 minutes each side until lightly golden brown. Remove to bowl with sugar, organic sugar, and cinnamon.

Toss and place on a cooling rack.

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