Churro Donuts [Made with Zulka Sugar!]
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Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
One of my FAVORITE recipes EVER. These puffy little donuts are soft yet crispy, just like Churros.
Ingredients
  • 2 & ½ cups all-purpose flour
  • 1 cup Zulka Pure Cane Sugar, divided
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ tsp nutmeg
  • 2 tsp cinnamon, divided
  • 1 cup (2 sticks) butter, melted & divided
  • 1 cup buttermilk
  • 1 egg
  • 2 tsp vanilla bean paste (or 1 tsp vanilla extract)
Instructions
  1. Preheat your oven to 400 degrees F. Liberally grease a 24-cavity mini muffin tin with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, ½ (HALF) cup of Zulka sugar, baking powder, salt, nutmeg + 1 (ONE) teaspoon of cinnamon to blend. In a medium bowl, combine 1 (ONE) stick of melted butter with the buttermilk, egg and vanilla; whisk together with a fork.
  3. Add the milk mixture to the flour mixture and stir until batter forms; batter will be lumpy. Drop heaping Tablespoonfuls of dough into each mini muffin cavity. Bake for approx. 10 minutes or until muffin tops are puffed and lightly golden, and until a toothpick inserted near the center comes out clean. Cool the donuts in the tin for about 10 minutes.
  4. Meanwhile, place the remaining melted butter in a small bowl, and in a separate bowl, blend together the remaining 1 tsp cinnamon and ½ cup Zulka sugar to combine. Dip each donut into the butter to coat, then transfer to the cinnamon sugar mixture to completely coat. Place the sugared donuts onto a wire rack to set, about 10 minutes. Serve warm or room temperature and store airtight, at room temperature, for several days.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/04/30/churro-donuts-made-with-zulka-sugar/