Churros are great for a special breakfast, dessert, or snack. These anise spiced Spanish doughnuts have a flavor reminiscent of licorice. If you don’t like anise or can’t find it, you may substitute cinnamon to make cinnamon churros. Churros are so easy to make, you’ll wonder why you haven’t tried them before. I like to use a deep fat fryer for this recipe, but a deep, heavy frying pan will due.
Prep Time: 10 minutes
Cook Time: 2 minutes
Ingredients:
- 3 tablespoons sugar
- 1 teaspoon ground anise
- vegetable oil for frying
- 1 canister of 10 count refrigerated biscuit dough
Preparation:
1. Mix together the sugar and ground anise. Place the mixture in a brown paper lunch bag and set aside.
2. In a deep frying pan, heat 2 inches of vegetable oil to 400 degrees Fahrenheit or use a deep fat fryer preheated to the same temperature.
3.While the oil is heating, separate the biscuits into equal quarters. Form each quarter into a ball.
4. When the oil is ready, place each ball into the oil using tongs or a slotted spoon.
5. Fry each side until golden. Watch closely because the dough browns quickly.
6. Drain the churros on paper towels and then shake them in the paper bag to coat with sugar mix.
7. Serve immediately.
Servings: Makes 40 churros.
