Churronuts

• 1 qt. water
• 1-1/3 cups unsalted butter
• 3/4 cup sugar
• 1 qt. all-purpose flour
• 12 each eggs
• 2 tsp. vanilla paste
• 2 cups PHILADELPHIA DELIGHTS Cinnamon

1. Bring water, butter and sugar to boil in saucepan on medium-high heat.
2. Add flour; cook and stir on medium heat until mixture pulls away from side of pan.
3. Remove from heat.
4. Add vanilla and eggs, 1 at a time, beating with mixer after each addition until well blended.
5. Spoon dough into pastry bag fitted with large star tip.
6. Pipe dough into 4-inch rings onto small parchment paper squares.
7. Drop rings (with parchment paper attached) into 350 degrees F deep fryer.
8. Churronut will release from paper; immediately discard paper.
9. Cook, in batches, about 4 min.
10. on each side or until golden brown.
11. Drain well on paper towels.
12. Cool 5 min.
13. Warm Delights until pourable.
14. Dip tops of Churronuts into Delights, using about 3/4 oz.
15. for each.

water, unsalted butter, sugar, allpurpose flour, eggs, vanilla paste, philadelphia delights cinnamon

Taken from www.kraftrecipes.com/recipes/churronuts-164917.aspx (may not work)