I love Churros especially the ones that comes with chocolate for dipping. Dipping it in chocolate is the best part of eating it. Maybe it’s all in the mind, but it just doesn’t feel as good if I don’t get to dip in chocolate, or at least drizzle some melted chocolate on it.
As much as I love Churros, I don’t get to eat it a lot. It’s one of those treats that I would love to eat often, but I would rather not. You might be wondering why. Because Churros is cooked traditionally by deep-frying it.
I am not a healthy eater, but as much as possible, I try to avoid deep-fried food.On occassion, yeah, but not often. I would like to think that this is a healthy snack, but it is obviously not. That’s where this Baked Churros version comes in. Bake NOT Fried! How amazing is that?Now I can make my own Churros and enjoy it too! It took awhile for me to find the recipe that I like, but I finally found it, and I am keeping it!
I was so excited when I first made this and I am looking forward to making this again. The method of making the dough for Churros is different from the normal way of making dough. The dough for the Churros is cooked first before it gets to be baked. Interesting, right? I won’t keep you in suspense any longer. Let’s get started !
- 1 cup (8oz/225g) water
- ½ cup (4oz/113g) butter
- ½ tsp vanilla extract
- 2 tbsp brown sugar (white if you don’t have brown)
- ¼ tsp salt
- 1 cup (5oz/143g) plain flour/ all-purpose flour
- 3 eggs, at room temperature
- Chocolate Ganache
For Cinnamon Sugar Coating:
- ¼ cups (4oz/113g) sugar
- ¼ tsp salt
- 1tsp cinnamon
Note: Click on the photo to see the description
- Preheat oven to 400F (204C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
- In a medium saucepan, add 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 you want to stir the dough around you pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute :), then take it off 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 dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.
- Leave about 2 inches of space between the churros.
- Bake for around 18-22 minutes or until golden brown. THEN 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 sugar, cinnamon and salt in a ziplock baggie.
- Take the churros straight from the oven and toss them in the cinnamon sugar mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
- Enjoy your homemade churros by dipping it in Chocolate Ganache!
Good To Know:
- If you do not want to bake the entire batch, you can freeze the dough. You can even prepare this ahead of time. After step no. 8, put the baking try inside the freezer for about 1 hour or until the dough hardens. Remove dough from the baking try and store in ziplock bag or any covered container. Dough can be frozen for 2-3 months. When you are ready to bake, leave at the counter for 15-20 minutes while you pre-heat the oven. Bake with the suggested time, adjust whenever necessary.
- If you do not have piping bag and icing tip for step no. 8, you can use sandwich bag. Put the dough and cut the tip to the desired width of the Churros.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Adapted from: Gemma’s Bigger Bolder Baking