Baked Crescent Churros Recipes

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 CRESCENT CHURROS

Steps:

• Heat oven to 375.
• In small bowl mix sugar and cinnamon; set aside.
• Unroll dough;seperate into 4 rectangles. Press each to 6x4" rectangles, pressing perforations to seal.
• Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectagle; press edges lightly brusht tops with melted butter.
• With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times place on ungreased cookie sheet.
• Bake 9-11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

EASY BAKED CHURROS

Steps:

• Preheat oven to 350°F. Line three cookie sheets with parchment paper or silicone baking mats.
• Place water, 1/2 cup butter (sliced into tablespoons), and salt in a large saucepan. Heat over medium heat until butter is melted and stir occasionally until mixture boils.
• Turn off the heat and stir in the flour. A thick paste will form. Make sure to do this off the heat and off the stove, so that the mixture can cool as you stir it.
• Add eggs, one at a time, mixing well after each addition (work fast to avoid cooking the eggs). It'll seem like the eggs don't want to mix in but they will.
• Place the churro batter in a large pastry bag fitted with a star or 1M tip.
• Pipe churros in desired size and shapes onto cookie sheets. (This recipe makes approximately 60 3-inch long churros or 25 7-inch long churros.
• Spray the churros with nonstick cooking spray. This will help them brown.
• Bake for 20-30 minutes (depending on size), rotating pans as needed, until churros are baked through and lightly golden.
• Cool slightly, or until you can handle them.
• Melt remaining 1/2 cup butter in a medium size bowl. Mix sugar and cinnamon in another bowl. Dip the churros in the butter then roll in cinnamon sugar. Serve immediately with dipping sauce.
• To make chocolate ganache: place 1/3 cup heavy whipping cream and 1 cup semi-sweet chocolate chips in a microwave safe cup or bowl. Heat for 1 minute, then whisk until smooth.
• To make caramel dipping sauce: place 20 unwrapped caramel squares and 3 tablespoons heavy whipping cream in a microwave safe cup or bowl. Heat for 1 minute, then stir until smooth, reheating as needed. Stir in 1/4 teaspoon kosher or sea salt if desired.

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.