Churro Doughnuts | Espresso and Lime

Espresso and Lime

Print recipe

Churro Doughnuts

5 mins prep20 mins cook

Beautiful baked cinnamon doughnuts with a crunchy cinnamon sugar crust.

0 servings

What you need

Gold Medal All Purpose Flour with Resealable Bag

2 cup all purpose flour

O Organics Cane Sugar, Granulated, Organic

2 cup granulated sugar

SIGNATURE SELECTS Baking Powder, Double Acting

2 tsp baking powder

McCormick Gourmet™ Organic Ground Saigon Cinnamon

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

Lucerne Dairy Farms Cage Free Extra Large Shell Eggs

1 extra large egg

1 ¼ cup full fat milk

Land O Lakes Butter, with Olive Oil & Sea Salt

6 tbsp butter

2 tsp vanilla extract

Shop Recipe

Instructions


1 Preheat the oven to 350 degrees.
2 In a large bowl, mix 2 cups of flour, 1 and 1/2 cups of sugar, the baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and1/2 teaspoon of salt
3  In a separate bowl, mix the egg, milk, 2 tablespoons of melted butter and vanilla
4 Mix the wet ingredients in with the dry until just combined
5 Prepare your doughnut pan with non stick spray
6 Fill each cavity about 3/4 full
7 Bake for 15-18 minutes
8 Once the doughnuts are springy to the touch, transfer them onto a cooling rack 
9 For the topping, melt the remaining 4 tablespoons of butter in a medium sized bowl
10 In a separate bowl, combine 1/2 cup of sugar and 1/2 teaspoon of cinnamon
11 Dip each cooled doughnut into the butter and then into the cinnamon sugar on both sides

View original recipe