Sunday, June 8, 2014

Baked Churros

I have been wanting to make churros since I indulged in them (ahem, for breakfast) practically every day on our trip to the Dominican Republic. Not only did I have them as my "breakfast dessert," but I would dip them in a bit of nutella or syrup. (as if a fried churro wasn't enough indulgence before I had even hit 9:00 a.m.).

So, I had hopes of making this a more healthy treat and sought out a recipe for baked churros. And, here we go.

I wasn't sure how this experiment would go, but I was pleasantly surprised. I researched the appropriate pastry tip to use and while my churros were not perfect (a bit squiggly), they turned out pretty good for a first timer. I used Ateco pastry tip #847 with a pastry bag.  The batter/dough was quite easy to make. I filled my pastry bag, piped it on my Silpat and trimmed off the end.

They baked quite nicely and got golden brown after about 10-15 minutes of baking.

While they were still a bit warm, we rolled them in the cinnamon-sugar mix. 

We enjoyed them nice and warm after we rolled them in the cinnamon sugar mix.  However, the next day, we enjoyed them even more with a scoop of vanilla bean ice cream and a drizzle of caramel. There I go being over indulgent again. 

Recipe for Baked Churros:
Adapted from Tasty Kitchen


1 C. water
2 T. brown sugar
1/2 t. salt
1/3 C. butter
1 C. all-purpose flour
2 eggs
1/2 t. vanilla extract
1/4 C. sugar
1 t. ground cinnamon 

Preheat the oven to 425 degrees. Line two baking sheets with parchment paper and spray with cooking spray or use Silpats. 

In a medium pot, combine water, brown sugar, salt and butter and bring to a boil. Remove from heat and add flour, stirring with a large wooden spoon until well blended.

In a small bowl, combine the egg and vanilla extract. Stir the egg mixture into the flour mixture until completely incorporated. 

Spoon the dough into a pastry bag with a large star tip (I used Ateco #847). It's easiest to spoon it in if your pastry bag is inserted into a large glass.

Pipe dough onto the baking sheet in 4-inch strips and trim them with kitchen scissors. Bake for 10-13 minutes or until lightly golden brown. Let them cool slightly. 

Mix cinnamon and sugar in a shallow dish and coat the churros while they are still warm. 

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