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assorted donuts

Chef Morissa’s Churro Donuts


  • (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1Tbsp. milk
  • 1tsp. vanilla, divided
  • 1cup powdered sugar
  • 1cup water; 1/3cup butter
  • 3Tbsp. granulated sugar
  • 1 cup flour
  • 3eggs
  • 2cups oil
  • 1/3 cup BAKER’S ANGEL FLAKE Coconut, toasted


WHISK cream cheese, milk & 1/2 tsp. vanilla in medium bowl until blended. Add powdered sugar; mix well. BRING water, butter & granulated sugar to boil in medium saucepan on medium-high heat. Add flour; cook & 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. HEAT oil in deep fryer on medium heat to 350º F. 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. DIP tops of donuts in cream cheese mixture; sprinkle with coconut.