Cinnamon-Sugar Churros

Yields: 60 churros

Total Time: 1 hr 10 min

Prep Time: 30 min

Cook Time: 40 min

Ingredients

• 1 tablespoon(s) grated orange zest
• 1 cup(s) fresh orange juice
• 3/4 cup(s) buttermilk
• 1/2 cup(s) unsalted butter
• 2 tablespoon(s) sugar
• 1/4 teaspoon(s) salt
• 2 cup(s) all-purpose flour
• 4 large eggs
• Vegetable oil, for frying
• 1 cup(s) sugar, (mixed with ground cinnamon)
• 1/2 teaspoon(s) ground cinnamon, (mixed with sugar)

Directions

1. In a 5-quart Dutch oven, bring orange zest, orange juice, buttermilk, butter, sugar, and salt to a boil. Add flour, all at once, stirring vigorously with a wooden spoon. Cook until mixture forms a ball. Remove from heat and cool 10 minutes.
2. Add eggs, one at a time, beating until fully incorporated and dough is smooth and slightly elastic. Spoon dough into a 16- to 18-inch pastry bag fitted with a large star tip with a 1/2-inch opening. Line 2 large cookie sheets with waxed paper. Pipe dough into 3 1/2-inch-long strips onto prepared cookie sheets (you'll get about 60 strips). Place sheets in freezer 10 to 15 minutes to harden slightly; do not freeze solid.
3. Wash out and dry Dutch oven; fill with 2 inches vegetable oil; attach a deep-fry thermometer to inside of pot. Heat oil over medium heat to 360 degrees F. Using a small spatula dipped in flour, transfer churros, 8 at a time, to hot oil and fry, turning with slotted spoon, until deep golden brown, about 4 minutes per batch. Drain on paper towels. Toss in cinnamon sugar. Fry remaining churros. Serve warm with dipping sauces.