Print

Baked Churros

Baked Churros - Cinco de Mayo

This delicious Spanish treat is baked not fried for a mess free dessert. They are made with pastry dough, piped, baked and then rolled in sugar. Served with caramel sauce, dulce de leche, or chocolate sauce.

Ingredients

Units Scale

Churros

  • 1 cup water
  • 1/2 cup (115 g) unsalted butter
  • 2 Tablespoons brown sugar, lightly packed
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 eggs, beaten
  • 1/2 teaspoon vanilla extract

Coating

  • 1/4 cup instant/caster sugar
  • 1/2 teaspoon ground cinnamon
  • Caramel sauce, or dulce de leche for dipping.

Instructions

  1. Preheat oven to 375˚F. Line 2 baking sheets with parchment paper and set aside.
  2. In a large pot add water, butter, sugar and salt. Bring to a boil, stirring occasionally. Once water boils, turn heat down to medium. Add flour and with a wooden spoon consistently stir until dough forms into a ball.
  3. Remove from heat and let cool for approx. 10 minutes (I flattened the dough and spread it apart in the pot to cool the dough faster).
  4. In a separate bowl, whisk eggs and vanilla together.
  5. Add a small amount of eggs to the dough and quickly mix in, do this in 3 additions until the eggs are completely mixed in (work quickly, if the dough is still really hot the eggs will cook and become scrambled).
  6. Add dough to a piping bag, fitted with a star tip (I used tip # 849). Pipe dough into long lengths on prepared pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip, making sure to leave about 1 1/2 inches between each churro.
  7. Bake one pan at a time for 25-30 minutes, until churros have puffed up and are golden.
  8. Meanwhile, make your coating. Add cinnamon and sugar together and place in a small shallow bowl.
  9. Once churros have baked, let cool on pan for approx. 3 minutes then roll each churro in the sugar mixture while still a little warm.
  10. Serve warm with dipping sauce.

Notes

If you’d like to fry the churros you just fry the dough in 350˚F oil until they’re golden brown.

Churros are best enjoyed right away.
If you are making them ahead of time you can reheat the churros in the oven at 400˚F for 5-8 minutes. Then re-roll the churros in cinnamon and sugar. Serve warm with dipping sauce.

Nutrition

Keywords: Baked Churros, Dessert, Spanish Dessert