Description
Skip the messy frying with these light, crispy, cinnamon sweet Baked Churros. A simple dough baked golden and dipped in cinnamon sugar for a simple, south of the border treat they’ll love.
Ingredients
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons packed light brown sugar
- 1 cup water
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
Coating:
- 1/2 cup granulated sugar
- 3 teaspoons cinnamon
- 4 tablespoons unsalted butter, melted
For Serving:
- caramel sauce, for dipping
- chocolate sauce, for dipping
Instructions
- To make the churros: Preheat the oven to 375° Line a baking sheet with parchment paper and set aside.
- In a medium saucepan over medium heat, melt the butter and brown sugar. Add the water and bring the mixture to a boil.
- Turn off the heat and stir in the flour and salt.
- Remove the pot from the heat, and mix in the vanilla, then the eggs, with a sturdy spatula until well combined and a thick gooey mixture forms.
- Transfer the mixture to a large piping bag fitted with a large-sized open star tip. Pipe out thick 4-inch long strips of churro batter onto the prepared baking sheet, using a knife or kitchen scissors to release each piece from the tip.
- Bake for 25 to 30 minutes, or until golden brown.
- When the churros are almost done baking, make the coating: in a shallow medium mixing bowl, whisk together the granulated sugar and the cinnamon.
- Melt the butter in another shallow medium mixing bowl.
- Dredge each baked churro in the melted butter, and then place them in the bowl with the cinnamon sugar mixture, tossing to evenly coat each churro.
- Serve warm with the caramel sauce and/or chocolate sauce.