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Churro Donuts Recipe

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This recipe for Churro Donuts is from Salad, Pasta, Soup, Oh My!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 tsp. vanilla, divided
1 cup powdered sugar
1 cup water
1/3 cup butter
3 Tbsp. granulated sugar
1 cup flour
3 eggs
2 cups oil
1/3 cup BAKER'S ANGEL FLAKE Coconut, lightly toasted

Directions:
Directions:
1. Whisk cream cheese, milk, and 1/2 tsp. vanilla in a medium bowl until blended. Add powdered sugar; mix well.

2. Bring water, butter, and granulated sugar to boil in a medium saucepan on medium-high heat. Add flour; cook and stir on medium heat for 1 min. or until mixture pulls away from the side of the pan. Remove from heat. Add eggs, 1 at a time, beating with mixer after each until blended. Beat in remaining vanilla. Spoon dough into a pastry bag fitted with a large star tip.

3. Heat oil in deep fryer on medium heat to 350 F. Pipe dough into the 3-inch ring over the slotted spatula. Carefully slide dough, in batches, into hot oil using a knife to help release the dough from spatula; cook 4 min. on each side or until golden brown on both sides. Remove from oil with a spatula; drain on paper towels. Cool 5 min.

4. Dip tops of donuts in cream cheese mixture; sprinkle with coconut.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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