As Cinco de Mayo is next week, its a perfect time to make one of most common snacks that is well saturated in the Spanish culture. The churro is a snack that is dough piped into hot oil and cooked quickly, typically in a long coil like shape the served with cinnamon sugar or chocolate for dipping. In these cinnamon dusted mini churros, they are made into short 3-4 inch pieces then tossed quickly in cinnamon sugar. It is a perfect snack for anytime during the day.
In a bowl, whisk together the eggs, egg yolk, 6 tablespoons sugar, orange juice and zest, vanilla and ½ teaspoon cinnamon. Let sit for 5 minutes.
In a separate bowl, whisk or sift flour along with the baking powder and soda. Add the flour mixture to the egg mix until well incorporated. Mix the remaining sugar and cinnamon in a clean bowl and set aside.
Over medium-high heat, heat a pot filled with about 1” of oil to 350-360°F. Spoon the batter into a pastry bag with ½” star tip. Coking in batches of 2-3, pipe 3-4” long ribbons into the hot oil.
Cook for about 2 minutes flipping over half way until both sides are golden brown.
Transfer to a paper towel to drain, then toss in the cinnamon sugar mixture. Enjoy while warm.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!