Baked Churros

baked churros

I got my baking fix in this weekend because there were two different events planned. I’ve been trying to be good about not baking just for no reason since the office where I now work only has a few people (and only a percentage of those will eat treats) and otherwise I just end up eating everything myself! 

With a Mexican themed dinner party, I volunteered to bring desserts so I thought I’d try my hand at churros. I didn’t want to risk getting burned by hot oil splatters so I looked for a baked recipe instead. Following the shoe pastry recipe to a T, my churros came out beautifully! However, next time I’d avoid wrapping them in plastic (or containing them in any airtight container) for travel because it trapped a little moisture and the churros lost their crispness. 

The churro recipe I found was from Bigger Bolder Baking.

Baked Churros
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Ingredients
  1. 1 cup water
  2. ½ cup butter
  3. ½ tsp vanilla extract
  4. 2 tablespoons brown sugar
  5. ¼ tsp salt
  6. 1 cup all purpose flour
  7. 3 eggs, at room temperature
  8. ¼ cups sugar
  9. ¼ tsp salt
  10. 1tsp cinnamon
Instructions
  1. Preheat oven to 400F (200C). Line with parchment paper or silicone mat; set aside.
  2. 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.
  3. While ingredients are heating, combine eggs and vanilla in a separate bowl and whisk together.
  4. As soon as butter mixture is simmering, whisk in the flour. Ingredients will come together quickly to form a dough ball. Remove from heat.
  5. Using a wooden spoon, incorporate the 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.
  6. Transfer your dough to a piping bag fitted with a star nozzle.
  7. 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.
  8. Leave about 2 inches of space between the churros.
  9. Bake for around 18-22 minutes or until golden brown. Then turn off the oven and leave them in there for 10 more minutes to dry. This step helps them keep their shape and not going flat once they cool.
  10. Combine sugar, cinnamon and salt in a ziplock baggie.
  11. Take the churros straight from the oven and toss them in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
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baked churros

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