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Churro Donuts
Courtesy of Kraft Kitchens
Servings: 12
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
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+ 2 oz. PHILADELPHIA Cream Cheese, softened (1/4 of 8-oz. pkg.)
+ 1 Tbsp. milk
+ 1 tsp. vanilla, divided
+ 1 c. powdered sugar
+ 1 c. water
+ 1/3 c. butter
+ 3 Tbsp. granulated sugar
+ 1 c. flour
+ 3 eggs
+ 2 c. oil
+ 1/3 c. BAKER'S ANGEL FLAKE Coconut, lightly toasted
What to do:
1. Whisk cream cheese, milk and 1/2 tsp. vanilla in medium bowl until blended. Add powdered sugar; mix well.
2. Bring water, butter and granulated sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on medium heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs, 1 at a time, beating with mixer after each until blended. Beat in remaining vanilla. Spoon dough into pastry bag fitted with large star tip.
3. Heat oil in deep fryer on medium heat to 350ºF. Pipe dough into 3-inch ring over slotted spatula. Carefully slide dough, in batches, into hot oil using knife to help release dough from spatula; cook 4 min. on each side or until golden brown on both sides. Remove from oil with spatula; drain on paper towels. Cool 5 min.
4. Dip tops of donuts in cream cheese mixture; sprinkle with coconut.