Baked Churros Recipe
Don’t you just love that melt-in-your-mouth sensation paired with the chocolate goodness? If you do, you’re in for a treat. Literally. Due to our mission of bringing easy-to-follow recipes to the world, we present this baked churros recipe.
What Are Churros?
Churros are a popular Mexican or Spanish pastry made with choux dough fried in oil and covered with cinnamon sugar. As one of the favorite desserts in the US, they are known for their crispy outside and chewy inside and a mouth-watering experience. However, pastry chefs are now welcoming a more convenient innovation in the form of homemade baked churros.
From deep-frying unsweetened dough sprinkled with cinnamon sugar, it resembles a donut or cruller formed into elongated homemade dough pushed through a piping nozzle. As a result, these golden delights are crispy on the outside and chewy on the inside.
Churros are extremely popular in Mexico and Spain, and you can see stalls and kiosks selling freshly-made ones around the street markets. Its cinnamon scent is especially enticing to passersby. Its convenient and easy-to-hold shape makes it an easy food choice when walking in amusement parks and around the city, making it a pastry staple in the US.
Why Do People Love Churros?
Churros taste similarly to cinnamon-coated doughnuts but better. Their long lengths of pastry dough are passed through a star-shaped nozzle to add crispy ridges and hold cinnamon sugar better in place. As they are easier to hold and walk around, people are generally inclined to get one for their amazing flavors and convenient shape.
They are best served freshly cooked and warm. Some people enjoy them with a chocolate dip on the side, but they are equally great by themselves.
Baked Churros Recipe Vs. Fried Churros
While both churros are equally delicious, homemade baked churros recipe are more convenient to follow than traditional fried churros. Additionally, you don’t need to go through the hassle of deep-frying them, which comes with a large heated pan and boiling vegetable oil to cook.
Additionally, baked churros retain the classic steps with the pastry dough. However, you only need a small saucepot on the stove and bake them like cookies lined up on a baking pan. Baking them is easier than waiting for their golden color while frying
Baked Churros Recipe
Cuisine: Mexican, Spanish
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 30
Ingredients
- 1 cup (8 oz/225 g) water
- ½ cup (4 oz/113 g) butter
- 2 tablespoons brown sugar (or white as a substitute)
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 cup (5 oz/143 g) plain flour/all-purpose flour
- 3 eggs (at room temperature)
For the coating
- ¼ cup (4 oz/113 g) sugar
- 1 tsp cinnamon
- ¼ tsp salt
For the hot chocolate dip
- hot chocolate
- 6 oz (1 cup/180 g) bittersweet chocolate (at least 58% cacao), chopped
- 2 ½ cups (20 oz/570 ml) milk
- ½ teaspoon cornstarch/cornflour mixed with 2 teaspoons of water
- ¼ teaspoon vanilla
Instructions
- Preheat the oven to 400°F or 200°C. To bake the churros and protect the pastry, place two baking sheets on top of each other, then line the parchment paper. Set it aside for now.
- Add water, brown sugar (white if you don’t have any), salt, and butter to a medium saucepan and place on medium-high heat. Wait until the sugar and butter are dissolved. Once the mixture simmers, turn the heat to low and whisk in the flour until no flour lumps form. Form it into a dough ball.
- With a wooden spoon, stir the dough and cook it on low heat for about a minute. Once you see clumping and the flour pulling from the sides of the pan, take it off the heat and cool it on the side.
- Combine eggs and vanilla in a jug and whisk the mixture carefully. Do not overstir.
- Add your egg mixture slowly into your dough using a wooden spoon. Stir and mash together. Break the dough to loosen it up. Make sure you stir and incorporate the egg mixture well. It will appear like mashed potatoes at this stage.
- Continue adding the eggs until they are completely combined, then spoon the mixture into a piping or pastry bag with a star-shaped nozzle.
- On the parchment-covered pans, pipe the mixture into rows. You must ensure they look nice and thick by adding pressure to the bag while piping them slowly. Leave 2-inch spaces between churros for the baking process.
- Bake them between 18 to 22 minutes or until they look golden-brown. Then, turn off the heat and leave them to dry in the oven for about 10 minutes. It helps keep their shape when they cool down.
- Note: You can add one cup of boiling water to the bottom of the oven. The steam helps the churros stay soft on the inside and crispy on the outside.
- In a ziplock bag, combine cinnamon, sugar, and salt. Take the churros out of the oven and toss them straight into the mixture until they are coated evenly.
- For the hot chocolate, place the chocolate in a small saucepan and whisk until they are completely melted. Add the cornstarch (with two tsp. water) into the chocolate and cook over medium heat. Whisk the mixture until it begins to bubble, then reduce the heat and whisk it until you get a thick consistency.
- Remove chocolate from heat and add in vanilla. You can serve the hot chocolate dip in large cups with freshly baked churros.
Baked Churros Recipe
Ingredients
- 1 cup water
- ½ cup HICAPS Buttercream Prime
- 2 tablespoons brown sugar or white as a substitute
- ½ tsp Emulco Vanilla Flavor
- ¼ tsp salt
- 1 cup all-purpose flour
- 3 Whole Egg at room temperature
For the coating
- ¼ cup White Sugar
- 1 tsp cinnamon
- ¼ tsp salt
For the hot chocolate dip
- hot chocolate
- 6 oz bittersweet chocolate (at least 58% cacao), chopped
- 2 ½ cups Mlekovita UHT Milk
- ½ teaspoon cornstarch/cornflour mixed with 2 teaspoons of water
- ¼ teaspoon Emulco Vanilla Flavor
Instructions
- Preheat the oven to 400°F or 200°C. To bake the churros and protect the pastry, place two baking sheets on top of each other, then line the parchment paper. Set it aside for now.
- Add water, brown sugar (white if you don’t have any), salt, and butter to a medium saucepan and place on medium-high heat. Wait until the sugar and butter are dissolved. Once the mixture simmers, turn the heat to low and whisk in the flour until no flour lumps form. Form it into a dough ball.1 cup water, ½ cup HICAPS Buttercream Prime, 2 tablespoons brown sugar, ¼ tsp salt, 1 cup all-purpose flour
- With a wooden spoon, stir the dough and cook it on low heat for about a minute. Once you see clumping and the flour pulling from the sides of the pan, take it off the heat and cool it on the side.
- Combine eggs and vanilla in a jug and whisk the mixture carefully. Do not overstir.3 Whole Egg, ½ tsp Emulco Vanilla Flavor
- Add your egg mixture slowly into your dough using a wooden spoon. Stir and mash together. Break the dough to loosen it up. Make sure you stir and incorporate the egg mixture well. It will appear like mashed potatoes at this stage.
- Continue adding the eggs until they are completely combined, then spoon the mixture into a piping or pastry bag with a star-shaped nozzle.
- On the parchment-covered pans, pipe the mixture into rows. You must ensure they look nice and thick by adding pressure to the bag while piping them slowly. Leave 2-inch spaces between churros for the baking process.
- Bake them between 18 to 22 minutes or until they look golden-brown. Then, turn off the heat and leave them to dry in the oven for about 10 minutes. It helps keep their shape when they cool down.
- In a ziplock bag, combine cinnamon, sugar, and salt. Take the churros out of the oven and toss them straight into the mixture until they are coated evenly.¼ cup White Sugar, 1 tsp cinnamon, ¼ tsp salt
- For the hot chocolate, place the chocolate in a small saucepan and whisk until they are completely melted. Add the cornstarch (with two tsp. water) into the chocolate and cook over medium heat. Whisk the mixture until it begins to bubble, then reduce the heat and add milk. Whisk it until you get a thick consistency.hot chocolate, 6 oz bittersweet chocolate (at least 58% cacao), chopped, 2 ½ cups Mlekovita UHT Milk, ½ teaspoon cornstarch/cornflour
- Remove chocolate from heat and add in vanilla. You can serve the hot chocolate dip in large cups with freshly baked churros.¼ teaspoon Emulco Vanilla Flavor
Notes
Can You Substitute Eggs?
You can’t swap eggs for an alternative in this recipe. They are the key to binding the dough and adding richness to the churros.
What If I Don’t Have A Piping Bag?
If you don’t have a piping or pastry bag at home, you can improvise with a large plastic bag. So, all you have to do is cut off one corner. While it doesn’t produce the ridges from the star-shaped nozzle, you can nicely pipe even lengths of churros.
How To Serve Homemade Baked Churros
For best results, toss the churros while they are warm into your bag of cinnamon, sugar, and salt mixture. It keeps a more even and nicer coating this way. In addition, a hot chocolate dip on the side is an excellent partner.
Storing Baked Churros
Baked churros in an air-tight container can last two to three days. Keeping them at room temperature also helps maintain their texture and consistency.
Frequently Asked Questions
Your baked churros are doughy because they are raw. You must fry them a little longer. Remember, a churro with a half-inch diameter needs to be fried for 5 minutes in hot oil. If the churros turn too dark and raw, it’s because your oil is too hot.
Churro batter is made of milk, eggs, flour, butter, sugar, salt, and cinnamon.
Make churros stay crispy by reheating them in the oven under 400º F. Spread the churros evenly on a baking tray and cook them for about 5 minutes.
The difference between Mexican churros and Spanish churros is the coating. Cooks coat Mexican churros in cinnamon sugar. They then serve them with chocolate, whipped cream, or caramel. On the other hand, cooks coat Spanish churros using sugar and serve them with thick dipping chocolate.
Conclusion
Do you like this baked churros recipe? Share it with your loved ones and let us know in the comment section below. Happy baking!
About HICAPS
Over the years, HICAPS has helped bakers and businesses make delicious products by offering ingredients like ChiffonAide Cake Oil, Magic Whizk Whipping Cream, Red Velvet Flavor Emulco, and Instabake Brownie Mix.
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