Heat oil in heavy saucepan or deep-fryer to 375 degrees. Follow instructions for quantity of oil for deep fryer. For heavy saucepan, allow at least 2 inches of oil.
Servings and Ingredients
|Hy-Vee canola oil, for frying|
|1 c. Hy-Vee 2% milk|
|6 tbsp. Hy-Vee unsalted butter|
|1 c. Hy-Vee all-purpose flour|
|½ tsp. Hy-Vee ground cinnamon|
|4 Hy-Vee large eggs|
|Simple syrup, for brushing|
|Red, orange, yellow, green, blue, and purple sanding sugar|
Things To Grab
- Heavy saucepan or deep-fryer
- Medium saucepan
- Electric mixer
- Pastry bag fitted with a medium star tip
- Paper towels
Combine milk and butter in medium saucepan. Bring mixture to a boil over medium-high heat. Remove from heat and stir in flour and cinnamon until combined. Cook and stir mixture over low heat for 3 minutes or until dough lightly sticks to bottom of pan; move from heat.
Beat dough with an electric mixture on low until cooled slightly. Add eggs one at a time until dough reaches a pipeable consistency. Transfer dough to pastry bag fitted with medium star tip.
Pipe 6-inch lengths of dough, 3 at a time, into hot oil. Fry 3 to 5 minutes or until golden, turning once. Remove with a slotted spoon; drain on paper towels.
Brush churros with simple syrup; sprinkle each color of sugar crosswise over churros.
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