Easy Baked Churro Recipe
by Editorial Staff
If the dilemma of how to eat churros and not gain a single gram seems unsolvable to you, here’s the good news – you don’t have to fry these cookies in vegetable oil as you can bake them in the oven.
Ingredients
- Water – 200 ml
- Butter – 113 g
- Brown sugar – 2 tablespoon.
- Salt – 1 pinch
- Flour – 145 g
- Eggs (of room temperature) – 3 pcs.
- Vanilla extract – 1/2 teaspoon.
For the sugar coating:
- Sugar – 50 g
- Salt – 1 pinch
- Cinnamon – 1 teaspoon.
Directions
- Add the water, butter, sugar, and salt to a saucepan. Bring the water to a boil stirring occasionally over medium heat.
- When the water boils, add the flour, all at once. Stir it with a whisk first, and then stir until you have a smooth ball-shaped dough. Boil it for about a minute. Take it out of the saucepan and cool it down.
- Whisk the eggs, add the vanilla extract.
- Add some egg mixture to the hot dough and stir it with a spoon. Repeat this with all the egg mixture. You will get thick choux pastry. Transfer it to a piping bag.
- Preheat the oven up to 200˚C. Use a piping bag with a star tip to squezze the churros out into the sticks of 8-10 cm long on a baking tray covered with baking paper. Trim the dough at the base of the tip. Leave about 4 cm between the cookies.
- Sprinkle the churros on a baking tray with water to help them rise. Put the tray in the oven for 18-22 minutes (don’t open it!). The cooked churros will get brown. When the churros are baked, turn off the oven and leave the cookies for another 10 minutes.
- While the churros are baking, prepare the chocolate sauce and cinnamon-sugar mixture. Sprinkle this mixture over the hot churros taken out of the oven. Serve the cookies with the chocolate sauce.
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