Churros are a fried pastry dessert, they are popular in Spain, Portugal and France, as well as Latin American countries. They are usually served with hot chocolate or coffee, but can also be eaten with a dipping chocolate or dulce de leche sauce.
We love Churros, but we try to stay away from recipes that require frying. Not only for health reasons, but because to be truthful… it isn’t a cooking method I enjoy. Too much oil, and it could be a safety hazard at home with small children; so, we are always trying out recipes that offer baking as an alternative to frying.
This recipe is quite easy to make, we take you through each step in our procedure to make sure we cover everything. Basically, it’s all about mixing flour and eggs with some water that has boiled together with butter and some sugar. Then you pipe your dough into churro shapes, bake, coat and enjoy! Read our procedure first, you’ll find some important tips.
We made hot chocolate to eat our churros with, it’s how we like it best, but you can use a chocolate or caramel dipping sauce. This is such a great recipe to make on a rainy afternoon, we officially name it a comfort food. Make them, and share them! We recommend you eat them on the same day you bake them.
Recipe adapted from Cookie Dough & Oven Mitt
Yields: about 30 churros
1 cup water
½ cup unsalted butter
1 tablespoon light brown sugar
2 tablespoon granulated sugar
¼ teaspoon salt
1 teaspoon vanilla extract
1 + ⅓ cups all-purpose flour
3 eggs, room temperature
⅓ cup granulated sugar
1 teaspoon ground cinnamon
- Pre-heat oven to 400ºF. Line a baking pan with parchment paper.
- In a saucepan over medium heat, add 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.
- While the water boils, mix the eggs and vanilla extract in a separate bowl. Set aside.
- Once the water mixture has reached a boil, stir in the flour using a whisk to incorporate it and prevent any lumping. At this point the pot is still on the heat. Continue stirring with a spatula for about 1 minute to cook the flour a bit. The dough should form a ball.
- Take the pot off the heat, and incorporate your eggs and vanilla in three additions, mixing well after each one. If the dough breaks a little, don’t worry, keep mixing.
- Add the dough into a piping bag fitted with a 4B or a 1M tip. We used the 1M tip. We recommend using two disposable bags to pipe your churros, the dough is a bit thick and that way you prevent it from bursting out the sides of the bag.
- Pipe the churro dough in straight lines, about 5 inches long. You can also pipe heart shapes.
- Before they go into the oven, sprinkle lightly with water.
- Bake for 25-27 minutes until golden brown. Remove from the oven and let cool for about 5 minutes.
- Add the granulated sugar and cinnamon into a large storage bag. Seal it up and toss it around to mix.
- While the churros are still warm, drop 3 – 4 baked churros in it at a time and roll around to coat them. Repeat with the rest of the churros.
- You can serve them with hot chocolate, or with a chocolate ganache for dipping.
Have you made this recipe?
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