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Churros are usually a fried dough treat, but we tested out a baked recipe and were delighted to get the same crispy results by making them like a choux pastry & baking them in a steamy hot oven. They pair great with a hot cup of Café de Olla.
Prep Time: 10 min
Cook time: 20-25 min
Yield: 30, 6-inch Churros
120g unsalted butter
1/2 tsp salt
1 tsp vanilla
2 tbsp brown sugar
160g all-purpose flour
2 cups boiled water (needed just before baking)
1/2 cup white sugar
1 tsp cinnamon
Preheat oven to 400F
In a medium saucepan add the water, butter, salt, vanilla and brown sugar. Bring to a boil and simmer until the sugar dissolves.
Remove from the heat and stir in the flour, using a wooden spoon. It should form a thick paste that pulls away from the sides of the pan.
Stir in the eggs, one at a time, with a wooden spoon until just combined and the paste is more like a batter.
Spoon the thick batter into a piping bag with a large Wilton 1M tip (large star tip).
Line two baking sheets with parchment paper.
Start the 2 cups of water boiling in a kettle or in a pot on the stove.
Pipe the batter onto the baking sheets in 6 to 8 inch strips. Leave space between strips as the churros will expand a bit while they are baking.
Pour the boiled water into a baking dish and place it on a rack below where the churros will be placed to bake.
Bake churros in the oven for 20-25 or until the ridges are well browned.
In a shallow dish, mix together white sugar and cinnamon.
When the churros come out of the oven, immediately roll them in the cinnamon sugar mixture and place back on the baking sheet to cool. *If the sugar is not sticking, melt a bit of butter and brush it on the churros while they are hot before rolling them in the cinnamon sugar*
Zhuzh it up!
Melt some milk or white chocolate and dip while you dine.
Dip your chocolate coated end in some coconut or nuts or sprinkles or whatever you feel like!
This amazing recipe was adapted from the Baked Churros Recipe on the Kitchen Sanctuary website