Description
Crispy baked churros, perfect for a sweet treat! These are easy to make and coated in cinnamon sugar. An optional chocolate sauce takes them to the next level.
Ingredients
Scale
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 teaspoon vanilla extract
- Vegetable oil, for brushing
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup heavy cream
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon butter
- 1/4 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine water, butter, and salt. Bring to a rolling boil over medium heat, ensuring the butter is completely melted.
- Remove from heat and add all the flour at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl and let cool for 5-10 minutes until warm, not hot.
- Add eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.
- Stir in vanilla extract.
- Fit a large star tip onto a piping bag and fill with the churro dough.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Pipe 4-5 inch strips of dough onto the baking sheet, leaving space between each.
- Lightly brush the churros with vegetable oil.
- Bake for 12-15 minutes, or until golden brown and firm.
- Cool slightly on the baking sheet before transferring to a wire rack.
- In a shallow dish, combine granulated sugar and ground cinnamon.
- While the churros are still warm, roll them in the cinnamon sugar mixture to coat evenly.
- Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Remove from heat and pour over chocolate chips in a heatproof bowl.
- Let sit for 1 minute, then stir until smooth.
- Stir in butter and vanilla extract.
- Serve warm with the churros.
Notes
- Don’t overmix the dough.
- Use a good quality piping bag and tip.
- Bake until golden brown.
- Coat while warm.
- Experiment with flavors by adding nutmeg or cardamom to the cinnamon sugar mixture, or use different types of chocolate for the chocolate sauce.
- Baked churros are best served fresh. However, you can store them in an airtight container at room temperature for up to 2 days. They may lose some of their crispness, but they will still be delicious. You can also reheat them in a preheated oven at 350°F (175°C) for a few minutes to crisp them up.
- You can prepare the churro dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before piping and baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes