Baked Churros Recipe
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.
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
While baking, 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.
Tried this recipe?Let us know how it was!