Believe it or not, I only had my first ever churro a few of months ago (*cue gasps*!) and boy have I been missing out! Who wouldn’t love mini doughnut type sticks rolled in cinnamon powder & sugar, dipped in hot, melted chocolate? Now that I have your attention (and your mouth watering), let’s talk how to make these beauties…
Now these aren’t the traditional churros, which are fried, as my (failing) attempt at healthy eating self said to research some recipes that baked the churros instead of frying them. Half the guilt but double the consumption! I found a few recipes & combined them to make my own.
2 tablespoons light brown sugar
½ teaspoon salt
1/3 cup of unsalted butter
1 cup plain flour
2 large eggs
1 teaspoon vanilla extract
- Preheat the oven to 200 degrees & heat the grill to 180 degrees
- In a medium saucepan, mix together 1 cup of water, the light brown sugar and salt. Add the butter and place over a medium heat. Heat until all the butter has melted and it starts to boil, then remove from heat.
- Add flour to the mixture and stir until it clumps together & no more flour can be seen.
- In a separate bowl mix together the eggs & vanilla extract and add to the flour mixture. Stir with a wooden spoon, until it forms a dough-like texture.
- Transfer dough into a piping bag fitted with a large star tip and pipe churros onto baking trays lined with parchment paper.
- Place in the oven for 8-10 minutes, until golden brown.
- As these are baked, the churros may be less crispy than if they were fried, so to crisp them up, pop them under the grill for a couple of minutes.
- While they cook away, in a bowl mixture together sugar and cinnamon (to your taste) and roll them in this, while they are still hot.
- Consume with melted chocolate.