Baked Churros
User Reviews
4.6
Baked Churros
Description
The recipe begins by boiling water with butter, sugars, and salt, then stirring in vanilla and flour off the heat to form a dough ball. Eggs are incorporated individually, creating a thick batter suited for piping. Using a piping bag fitted with a star tip, the dough is shaped into 6-7 inch lines on a parchment-lined baking sheet. Baking at 400°F crisps the exterior and cooks the pastry through.
After baking, churros are rolled in a cinnamon sugar mixture that adds a warm, sweet crust. The texture combines a tender interior with a lightly crisp exterior. These baked churros avoid frying while still achieving a satisfying churro taste and look.
They are best served fresh and warm, optionally dipped in ganache or other sauces. They can be stored in airtight containers for up to two days, though reheating is recommended to restore crispness.
Ingredients
Churros
- 1 cup water
- 1/2 cup butter unsalted
- 1 tablespoon light brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 3 large egg room temperature
Coating
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Churros
- Preheat oven to 400 degrees. Line a baking pan with parchment paper. Spray non-stick spray on the parchment paper to make sure there will no absolutely no sticking.
- In a saucepan over medium heat, add in the water, butter, brown sugar, granulated sugar, and salt. Stir to combine and help dissolve the sugar. Continue to stir occasionally.
- Let the water come up to a boil. The butter should be melted completely. Remove from the heat and immediately add in the vanilla and flour.
- Stir until the flour is incorporated and forms a ball.
- Make a well in the center of the dough. Add your first egg into the well and stir until the egg is completely worked into the dough.
- Repeat the last step with the next two eggs.
- Add the dough into a piping bag fitted with a 4B OR 1M tip. I chose a 4B. The dough is pretty thick and will take a little muscle to pipe out.
- Pipe the churro dough in straight lines. I did 6 – 7 inch lines of dough and about 16 on the baking sheet.
- Spray the churro dough with non-stick cooking spray.
- Place into the preheated oven and bake for for 25 minutes until golden brown.
- Remove from the oven and let cool for about 5 minutes.
Coating
- Add the granulated sugar and cinnamon into a large storage bag. Seal it up and toss it around to mix it up.
- Drop 3 – 4 baked churros in it at a time and roll around to coat them. Repeat with the rest of the churros.
Notes
- For best texture, enjoy churros fresh and warm shortly after baking.
- Store leftovers in an airtight container for up to two days to maintain freshness.
- Serve with ganache or other dips to enhance the flavor experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30churros
Amount Per Serving
Calories 49 kcal
% Daily Value*
| Calories | 49kcal | 2% |
| Carbohydrates | 3g | 1% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 29mg | 10% |
| Sodium | 24mg | 1% |
| Potassium | 7mg | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 125IU | 3% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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