Churros with Cinnamon Sugar

Cook Time: 4 Min

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Combine all cinnamon sugar ingredients in medium bowl using a wire whisk. Set aside.
COMBINE milk, shortening, sugar and salt in in medium saucepan; bring to a boil, stirring until sugar is dissolved and shortening is melted.
REDUCE heat to medium low. Add flour; stir vigorously with wooden spoon until a shiny dough forms, about 1 minute. Transfer to the bowl of an electric mixer; cool 5 minutes.
BEAT in eggs, 1 at a time; continue beating until smooth, shiny, sticky paste forms, about 3 minutes.
HEAT oil in a large skillet over medium heat to 350°F. Working in batches, spoon batter into pastry bag fitted with large star tip. Pipe batter into hot oil in 3 ¹/₂ to 4-inch long ribbons (use a knife or scissors to cut batter at end of star tip) and allow batter to slide into oil.
FRY churros until brown and cooked through in center, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes. Toss in cinnamon sugar to coat. Serve warm.

Combine all cinnamon sugar ingredients in medium bowl using a wire whisk. Set aside.
COMBINE milk, shortening, sugar and salt in in medium saucepan; bring to a boil, stirring until sugar is dissolved and shortening is melted.
REDUCE heat to medium low. Add flour; stir vigorously with wooden spoon until a shiny dough forms, about 1 minute. Transfer to the bowl of an electric mixer; cool 5 minutes.
BEAT in eggs, 1 at a time; continue beating until smooth, shiny, sticky paste forms, about 3 minutes.
HEAT oil in a large skillet over medium heat to 350°F. Working in batches, spoon batter into pastry bag fitted with large star tip. Pipe batter into hot oil in 3 ¹/₂ to 4-inch long ribbons (use a knife or scissors to cut batter at end of star tip) and allow batter to slide into oil.
FRY churros until brown and cooked through in center, about 2 minutes per side. Transfer to paper towels. Cool 5 minutes. Toss in cinnamon sugar to coat. Serve warm.