(15 – 20 Churros)
- 3-1/4 cups “JIFFY” Baking Mix
- 1 Tbsp. sugar
- 1 cup hot water (90Â°F to 100Â°F)
- oil for frying
- 1/4 cup sugar
- 1 tsp. cinnamon
Preheat 2” of oil in deep fryer or skillet to 375°F
For batter, combine baking mix and sugar. Stir in water until dough forms. Fill a pastry, fitted with a large star tip, with half of the dough. Pipe 4 – 6 inch pieces onto a baking sheet covered with parchment paper. Freeze for 30 minutes. Pick the churros up off the parchment paper and carefully place t hem into the oil, a few at a time. Fry until lightly browned on both sides, (about 2 – 3 minutes). Remove with slotted spoon or tongs. Drain on paper towels. Repeating with remaining batter. For coating, combine ingredients; sprinkle over churros while still warm.
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