Baked Churros Recipes

HOMEMADE BAKED CHURROS RECIPE

Steps:

• Preheat oven to 400°F (200°C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.
• In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
• Now, using a wooden spoon you want to stir the dough around your pot and cook it for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute :), then take it off the heat and set it aside.
• In a jug, combine eggs and vanilla and whisk together.
• Using your wooden spoon add incorporate a little of your egg mixture into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.
• Continue adding your eggs until combined
• Transfer your dough to a piping bag fitted with a star nozzle.
• Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.
• Leave about 2 inches of space between the churros.
• Bake for around 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.
• Combine sugar, cinnamon, and salt in a ziplock baggie.
• Take the churros straight from the oven and toss them in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.
• Enjoy your homemade churros with my decadent and thick hot chocolate
• For the Hot Chocolate:
• In a large heavy saucepan heat the milk until simmering.
• Combine chocolate, Heat the chocolate over medium heat, whisking frequently, until the chocolate is melted.
• Whisk the cornstarch mixed with water (aka slurry) into the chocolate.
• Cook over medium heat, whisking constantly until the chocolate mixture begins to bubble. Reduce the heat and cook for 2 minutes, whisking, until thick.
• Remove chocolate from heat and stir in vanilla.
• Serve in large cups with churros.

BAKED CHURROS

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a baking mat.
• Combine water, butter, brown sugar and salt in a medium saucepan. Cook over medium-high heat until the butter is melted and the mixture starts to boil. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. Let cool for 5 minutes.
• Whisk eggs and vanilla in a small bowl. Add to the dough and stir until completely incorporated. Transfer the dough to a pastry bag fitted with a 3/4-inch open-star tip. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner, making a 3/4-inch-wide opening.) Pipe the dough onto the prepared baking sheet to make 12 churros, each 4 inches long.
• Bake the churros, turning once halfway, until puffed and browned, 25 to 30 minutes.
• Combine sugar and cinnamon on a shallow plate. Roll the hot churros in the mixture and transfer to a wire rack to cool for 10 minutes.

BAKED MINI CHURRO BITES

Steps:

• For the churros: Adjust the oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
• Bring 4 tablespoons of the butter, 1 tablespoon of the sugar, the salt and 1/2 cup of water to a boil in a small saucepan over medium heat. Add the flour and stir constantly until the mixture forms a ball. Transfer to a large bowl and beat with an electric mixer on medium-low until the dough is cool to the touch. Add the eggs one at a time and beat until incorporated. Transfer to a large pastry bag fitted with a 1/2-inch wide star tip.
• Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets. Bake until golden brown, rotating the trays from top to bottom about halfway through, 15 to 18 minutes. Let sit on the baking sheets for a few minutes.
• Melt the remaining 3 tablespoons of butter in a medium microwave-safe bowl. Toss 1/4 cup sugar and 1 teaspoon cinnamon together in another medium bowl. Working in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar until completely coated. Once the cinnamon-sugar mixture is too wet to coat, mix together a fresh batch with the remaining 1/4 cup sugar and 1 teaspoon cinnamon. The churros can be baked and coated 1 day ahead of time and stored at room temperature in an airtight container.
• For the caramel-mango sauce: Bring, the sugar, salt and 1/4 cup of water to a boil in a small saucepan over medium heat. Continue to cook, swirling the saucepan occasionally but not stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from the heat and stir in the mango and butter (take care, the mixture will bubble). Let the mixture cool for a few minutes in the saucepan, then transfer to a food processor and process until smooth. Keep refrigerated until ready to use. The caramel-mango sauce can be made a day ahead. Serve the churros with the caramel-mango sauce for dipping.

BAKED CHURRO BITES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
• Turn off the heat and stir in the flour.
• Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
• Transfer mixture to a piping bag with a 5 point, or star, tip.
• Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
• Bake for 10 minutes, then broil until golden brown.
• Dredge each churro in melted butter, then cinnamon sugar.
• Serve with melted chocolate if desired.
• Enjoy!

BAKED CHURROS RECIPE

Steps:

• 1. Preheat oven to 425 degrees F. Cover two baking sheets with parchment paper; set aside. In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix and mash with a wooden spoon until no streaks of flour can be seen. 2. In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes. 3. Transfer dough to a piping bag fitted with Ateco decorator tip #867. You could also pipe the dough in a zip-top bag with the corner snipped to make churros with no ridges. 4. Pipe dough into long, thin lengths on the parchment-covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip (image 1). Leave about 2 inches of space between the churros. 5. Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you're baking the churros one pan at a time, be sure to return the oven setting to 425 degrees F before putting in the next pan. 6. Combine sugar and cinnamon and pour onto a long dish (image 2). Roll churros in mixture. Serve.

CHURROS

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.