How To Make Cinnamon Twists Like Taco Bell

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You Crave the Bell's Cinnamon Twists? We Hold the Recipe (and Maybe Some Dignity)

Let's face it, folks. We've all been there. You just devoured a metric ton of delicious (and slightly questionable) Mexican pizza at Taco Bell, and a siren song calls from the depths of your stomach. It's not another Crunchy Taco (although, respect your hustle). No, it's the irresistible, sugary charm of the Cinnamon Twist.

But what if I told you that you can achieve this sweet, crispy nirvana without venturing back into the fluorescent purgatory of Taco Bell? Gasp! That's right, my friends, with a little elbow grease (and maybe a disregard for dietary restrictions), you can recreate those twists in your very own kitchen.

The Goods: What You Need (Besides Rock-Solid Willpower)

Here's the shopping list for your journey to cinnamon-sugar heaven:

  • The Duros: This is the magic ingredient, folks. Duros are these unassuming, pasta-looking things that transform into puffy, golden pillows of fried dough. You can find them in the Hispanic section of most grocery stores.
  • Oil for Frying: We're going all in here, people. Vegetable oil, canola oil, peanut oil - take your pick. Just make sure it can handle the heat.
  • Sugar and Spice (and Everything Nice): Grab some granulated sugar and cinnamon. Bold the cinnamon, because you want that warm, spicy sweetness to be the star of the show.
  • A Deep Pot or Dutch Oven: This is your vessel for achieving deep-frying nirvana.
  • A Slotted Spoon or Tongs: To fish out your perfectly golden twists.
  • Paper Towels: Because let's be honest, there will be splatter.
  • A Plate Lined with Paper Towels: For draining those hot and delicious twists.
  • A Big Bowl: To toss your twists in that glorious cinnamon sugar mixture.

The How-To: A Step-by-Step Guide (with Occasional Sass)

  1. Heat Up the Oil: Get your oil swimming in your pot at around 350°F (175°C). Don't skimp on the temperature! If the oil's not hot enough, your twists will be greasy and sad.
  2. The Duro Dance: Here comes the fun part. Gently add a few duros at a time to the hot oil. They'll plop in there like doughy little dumplings, but don't you worry. Witness the Miracle! In seconds, they'll puff up like golden balloons. Watch them closely, though. They can go from light and delightful to burnt to a crisp in a blink, so fish them out after about 15-20 seconds.
  3. The Great Drain: Use your slotted spoon or tongs to transfer your puffy pillows of joy to your paper towel-lined plate. Let them drain for a minute or two.
  4. Cinnamon Sugar Symphony: In your big bowl, combine your sugar and cinnamon. This is where the magic happens. Toss your hot twists in that sugary goodness until they're evenly coated.
  5. The Moment of Truth: Grab a twist, admire its sugary perfection, and devour it!

Deep-Fried Dilemmas: Troubleshooting Tips for the Aspiring Twist Master

  • Burning Woes: Did your twists turn a little too dark? Lower the heat of your oil next time.
  • The Greasy Gloom: Are your twists a bit too oily? Make sure your oil is hot enough and drain them thoroughly on paper towels.
  • The Not-So-Puffy Problem: Did your twists defy the laws of pastry physics and remain stubbornly flat? Your oil might not be hot enough. Give it a good preheat!

The Final Flourish: Because Everything is Better with a Little Hubris

So there you have it, folks! You've conquered the art of the homemade cinnamon twist. Now you can enjoy them whenever your sweet tooth calls, without the questionable charm of the drive-thru. Just remember, with great power comes great responsibility. Don't blame me when you become hopelessly addicted to these sugary spirals of joy.

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