Angel Donut Churros
Ingredients
- 4 ounces cream cheese
- 2 tbsp buttermilk
- 2 tsp vanilla
- 2 cups powdered sugar
- 2 cups water
- ½ cup butter
- 5 tbsp white sugar
- 2 cups Bisquick
- 5 eggs
- oil for frying
- ½ cup lightly toasted coconut
Instructions
- With an electric mixer, mix four ounces of cream cheese, two tablespoons of buttermilk, and two teaspoons of vanilla until well combined. Beat in two cups of powdered sugar. Set aside.
- In a saucepan, bring two cups of water and five tablespoons of white sugar to a boil. Reduce heat and add two cups of Bisquick. Stir until the mixture thickens and forms a paste, pulling away from the sides of the pot. Cool the mixture for ten to fifteen minutes.
- Stir the eggs into the cooled dough mixture one at a time using an electric mixer until combined. Transfer the dough into a pastry bag and fit with a large star-shaped tip (you could use a round tip as well).
- Heat oil in a pot or deep fryer to three hundred and fifty degrees. Pipe the dough into donut shapes and carefully place into the hot oil (drop them into the oil with a large metal spoon). Cook for five minutes or until golden brown, turning when necessary. Remove from the oil and place on paper towels to absorb the oil. Let cool.
- Dip each churro donut into the cream cheese mixture and sprinkle with the toasted coconut. These should be stored in the refrigerator and will last up to a week.
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