Baked Churros
Share on facebook
Share on pinterest
Share on email
Print
These baked churros make the perfect dipping sticks. They have a crunchy outside that’s been rolled in cinnamon and sugar and a soft inside. You don’t even have to worry about hot oil! This recipe is from cookiedoughandovenmitt.com. Let’s get baking!
INGREDIENTS:
- 1 cup water
- ½ cup unsalted butter
- 1 tablespoon light brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 3 large eggs room temperature
COATING:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
DIRECTIONS:
- Preheat oven to 400 degrees F. Line a baking sheet 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. 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 egg into the well and stir until the egg is completely worked into the dough.
- Repeat 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 should be pretty thick.
- Pipe the churro dough into 6 – 7 inch straight 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 small bowl and whisk to combine.
- Drop the baked churros in one at a time and roll around to coat them. Repeat with the rest of the churros. Enjoy!
Thanks for baking with me!
~ Natalie
