Churro Cinnamon Roll Bites

Dough

• 3/4 cup Milk, warmed
• 1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
• 1/4 cup Granulated sugar
• 1 Egg
• 1/4 cup Butter, melted
• 3/4 tsp Salt
• 3 cups All-purpose flour

Filling

• 1/4 cup Butter, softened
• 1/2 cup Brown sugar, packed
• 1 1/2 tbsp Ground cinnamon

Frying

• 4 cups Neutral oil, for frying

Coating

• 1/2 cup Granulated sugar
• 1 tbsp Ground cinnamon

Dough

1. Stir the yeast and sugar into the warm milk and let stand until foamy.
2. Whisk in the egg and melted butter, stir in salt and flour, and knead 8 minutes until smooth.

Rise

1. Cover and let rise until doubled.

Fill

1. Roll into a 14x10 inch rectangle, spread with softened butter, and sprinkle with brown sugar and cinnamon. Roll up tightly.

Shape

1. Slice the log into 24 small pieces, about 3/4 inch each. Arrange on a tray, cover loosely, and let puff slightly.

Fry

1. Heat the oil in a deep pot to 175°C (350°F). Fry the pieces in small batches, turning once, until deeply golden all over. (Tip: Small batches only — crowding the pot drops the oil temperature and the pieces absorb grease instead of frying crisp.)

Coat

1. Lift straight from the oil onto a rack to drain a few seconds, then toss immediately in the cinnamon sugar while still hot. (Tip: The sugar needs the residual oil and heat to stick. Wait too long and it just slides off.)