Crispy Angel Cake Churros (Print)
Golden churro bites with crispy texture, rolled in cinnamon sugar, for a delightful sweet treat.
# Ingredients:
→ Dry Ingredients
01 -
1 box (15 ounces) angel food cake mix
02 -
1 cup all-purpose flour
03 -
1 teaspoon baking powder
04 -
1/2 teaspoon salt
→ Wet Ingredients
05 -
1 cup water
06 -
1 teaspoon vanilla extract
→ Frying and Coating
07 -
Vegetable oil for frying
08 -
1 cup granulated sugar
09 -
2 teaspoons ground cinnamon
# Directions:
01 -
In a mixing bowl, combine the angel food cake mix, water, and vanilla extract. Whip the mixture with an electric mixer until soft peaks form.
02 -
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the whipped angel food cake batter until just combined without deflating the batter.
03 -
Transfer the batter into a large piping bag fitted with a star-shaped tip, or use a resealable plastic bag with a corner cut off for piping.
04 -
Heat vegetable oil in a deep pot or fryer to 350°F (175°C), ensuring there is enough oil for the churro bites to float while frying.
05 -
Carefully pipe small portions of the batter directly into the hot oil, approximately 1 inch long. Fry in small batches to avoid overcrowding, cooking for 2-3 minutes until golden brown and crispy, flipping halfway through.
06 -
Use a slotted spoon to remove the churro bites from the oil and place them on a paper towel-lined plate to drain excess oil.
07 -
In a bowl, mix the granulated sugar and ground cinnamon. While the churro bites are warm, roll them in the cinnamon sugar mixture until evenly coated.
08 -
Serve warm with optional dipping sauces such as chocolate, caramel, or vanilla frosting.
# Notes:
01 -
Ensure the oil is maintained at a consistent temperature to prevent the churro bites from becoming greasy or undercooked.