BAKED CHURROS

BAKED CHURROS
Yields 20
Baked not fried
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Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
Ingredients
  1. • Eggs (large at room temperature)— 2
  2. • Vanilla extract— 1 tablespoon
  3. • Water— 1 cup
  4. • Unsalted butter — 1/2 cup
  5. • Salt— 1/4 teaspoon
  6. • All purpose flour (unbleached)— 1 cup
  7. • Sugar— 1/2 cup
  8. • Ground cinnamon— 1 teaspoon
Instructions
  1. Preheat the oven to a 400F (204.4 C). Line the baking sheet with a nonstick silicone mat or parchment paper.
  2. In a bowl, whisk the eggs and vanilla extract, set it aside.
  3. Add the water, butter and salt to a sauce pan and wait until the butter melts completely. Now add flour and mix until it turns into a smooth dough. The mixture is ready when the dough starts turning into a ball and stops sticking to the bottom of the pan. This could take 2 to 3 minutes.
  4. Transfer the dough into a mixing bowl and let it cool for 2 minutes. This is to ensure the eggs don’t scramble when you add it to the warm flour dough. Gently whisk in the eggs until it turns into a smooth paste.
  5. Transfer the dough into a pipping bag with a large star tip. Pipe the dough onto the baking sheet; 3 to 4 inches long, 1 inch apart. Bake for 30 minutes and then let it cool on a cooling rack for 10 minutes.
  6. To make cinnamon sugar, add the sugar and cinnamon to a large zip lock bag or plate. Mix until all combined. Add the churro one at a time into the cinnamon sugar. Gently toss until the churro is evenly coated with cinnamon sugar.
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