Churro Doughnuts

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 50 g Chocolate
  • 3 1/2 tsp Cinnamon
  • 3 tsp Corn starch
  • 1 pinch Nutmeg
  • 1 pinch Salt
  • 3/4 cup Sugar
  • 1 Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 2 1/2 cup Milk

• Beer, Wine & Liquor

  • 1 tsp Rum

Found on kitchennostalgia.com

Description

Directions

• Beat butter until foamy. Gradually add sugar and vanilla extract and beat to make a smooth mixture. Then add the eggs one at a time with a pinch of salt and rum.
• Mix baking powder with the sieved flour, cinnamon and nutmeg. Add flour mixture alternately with the milk to the creamed mixture. Use sufficient milk to produce a semi-liquid dough which runs off the spoon (like waffle or pancake dough).
• Spoon the batter into non-stick doughnut baking tin. Place in the preheated 350 F (175 C) oven and bake for 15 minutes, or until a toothpick inserted into donut comes out clean. Take out of the oven and allow to cool in the pan for 5 minutes before taking out onto a wire rack to cool completely.*
• TOPPING: In a small bowl, melt 1/4 cup butter. In another small bowl, mix sugar and cinnamon. Brush each doughnut with butter and sprinkle with (or roll in) sugar-cinnamon mixture.
• CHOCOLATE SAUCE: Combine corn starch with some milk. In a saucepan, heat milk and chocolate until chocolate is melted. Add cornflour mixture gradually, cooking over a low heat. Stir constantly until the mixture thickens. Sweeten to taste.