Baked Churros
I have only heard that you can make churros by deep frying, so it came as a surprise that I can actually bake them without burning myself with oil! Original recipe:
I have only heard that you can make churros by deep frying, so it came as a surprise that I can actually bake them without burning myself with oil! Original recipe:
- Carbohydrate 20.862295624699 g
- Cholesterol 80.2600000206468 mg
- Fat 10.7191310317352 g
- Fiber 0.336381364416005 g
- Protein 3.0415615926289 g
- Saturated Fat 6.27424754341423 g
- Serving Size 1 1 Serving (72g)
- Sodium 21.0184837241967 mg
- Sugar 20.525914260283 g
- Trans Fat 0.906936688758679 g
- Calories 191 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a medium saucepan combine the butter, salt and water. Bring to a boil over medium high heat.
- Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken and start to resemble the texture of mashed potatoes.
- Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again. (Alternately you can transfer the batter to your stand mixer bowl, I just think using a hand mixer saves a dirty dish.)
- When all the eggs are are combined add the vanilla. The dough will be thick and starchy, (still with a similar texture to mashed potatoes.)
- Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each churro.
- Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
- Spray churros lightly with cooking spray, and one at a time, transfer them to a square tupperware, or shallow baking dish and sprinkle with cinnamon sugar. (Shake it around to make sure they are well-coated.) Makes about 10 churros.
Most home bakers make the mistake of underbaking choux-based dough until it collapses upon cooling. Achieving structural integrity requires letting the piped 8-inch rows reach a deep golden brown in a 350-degree oven. Without this moisture evaporation inside the starch network, the pastry loses rigidity immediately.
Managing Surplus Batches and Yields
Leftover baked churros lose their crisp exterior quickly when stored improperly. Store baked pastries in a paper bag at room temperature for up to 24 hours rather than airtight plastic containers to prevent sogginess. Re-crisp them in a 350-degree oven for three minutes before serving. When altering yields, multiply every component by exact fractional ratios to maintain the crucial flour-to-liquid ratio. Doubling the batch requires scaling all three eggs precisely alongside the butter and water.
- Bake for 15 to 20 minutes until a toothpick inserted into the center emerges clean.
- Cool completely on wire racks before attempting secondary storage.
- Mist surfaces lightly with cooking spray immediately before applying cinnamon sugar to ensure adhesion.
