Ingredients

The following ingredients have 5 Servings
  • 1 cup water
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 2 eggs
  • 4 cups vegetable oil
  • 1/2 cup granulated sugar
  • 1-1/4 teaspoons ground cinnamon, divided use
  • 1 cup Duncan Hines® Creamy Chocolate Frosting
  • 1/2 teaspoon vanilla extract

Instruction

  • Pour about 4 cups oil into a large sauce pot or deep skillet (should be at least 2-inches deep) and heat over medium-high to 375°F.
  • Combine water, 2 tablespoons oil, brown sugar and salt in a medium saucepan and bring to a boil. Remove from heat and stir in flour until a ball of dough forms.
  • Turn dough into a mixing bowl and cool 5 to 10 minutes until no longer hot to the touch. Add eggs one at a time and combine with electric mixer on medium speed until each egg is fully incorporated into dough.
  • While dough is cooling, mix sugar and 1 teaspoon cinnamon in a large bowl and set aside.
  • Spoon dough into a piping bag fitted with a large star tip. Pipe 5-inch strips directly into hot oil, using kitchen scissors to cut the dough from the piping bag. Work in batches and fry until golden brown, about 5 minutes. Transfer to a paper towel-lined plate with a slotted metal spoon to drain.
  • While still warm, toss churros in the cinnamon sugar mixture until coated and remove to a serving plate.
  • Heat chocolate frosting with vanilla and remaining cinnamon in an microwave-safe bowl 20 seconds; stir. If needed, heat in 10 second intervals until thin enough to dip. Dip churros in melted chocolate frosting and serve immediately.