I’ve never really been a huge fan of churros because I find them too greasy. However, every time I’ve seen them being sold from a little food stand, anywhere in the world, I smell them and want them! So, I’ve done a bit of research and found that this recipe for baked churros works a treat! I love them rolled in cinnamon sugar on a platter with chocolate sauce to dip them in!
Ingredients
- 225g water
- 110g butter
- 1 Tsp vanilla extract
- 2 Tbsp brown sugar
- ¼ Tsp salt
- 140g plain flour
- 3 eggs
For coating:
- 110g sugar
- 1Tsp cinnamon
- Chocolate Sauce
Directions
- Preheat oven to 200ᵒC. Line two baking trays with greaseproof paper.
- In a medium saucepan add the water, brown sugar, salt and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
- Now, using a wooden spoon, stir the dough around the pot and cook it for about a minute over a low heat. The mixture will clump together and pull away from the sides of the pan. Remove from the heat and set aside.
- In a jug, combine eggs and vanilla and whisk together.
- Using your wooden spoon add incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes. Continue adding your eggs until combined.
- Transfer your dough to a piping bag fitted with a star nozzle. Pipe the dough into long churros on the parchment-covered pans.
- Leave about 2 inches of space between the churros.
- Bake for around 18-22 minutes or until golden brown. Turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.
- Combine the sugar and cinnamon in a small bowl.
- Roll churros in the sugar until well covered. It is best to do this when the churros are warm and fresh from the oven.
