Baked Churros
A simple and fast way to make churros without needing to mess with frying dough.
Equipment
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
- Parchment Paper
- Piping Bag With large star nozzle
- Pastry Brush
Ingredients
- 1⅓ Cup Flour
- 2 Large Eggs Room temperature
- 1 Cup Cold Water
- 1 Cup Boiling Water
- 1 Stick Unsalted Butter
- 2 Tbsp Brown Sugar
- 1 Tsp Salt
- 3 Tbsp Melted Butter
- ¾ Cup White Sugar
- 2 Tsp Cinnamon
Instructions
- Preheat your oven to 400℉. Line baking sheets with parchment paper.
- In a medium pot, sauce pan, or dutch oven, bring the cold water, butter, vanilla, and brown sugar to a boil.
- Simmer this mixture for about a minute, stirring until the butter is melted and the brown sugar is dissolved.
- Reduce heat to low and stir in your flour. Work this with a wooden spoon until it's mixed together and starts to come away from the sides of the pot as you mix.
- Remove this from the heat and stir in your eggs one at a time, fully combining them.
- Spoon your dough into your piping bag. I used the Wilton 4B tip, but a larger tip would work too.
- Pipe 4-5" lines of dough, moving slowly to avoid breakage, and keeping them as even as possible. You don't need a ton of space, as these won't expand much when baking.
- Place your churros in the oven on an upper rack. On a lower rack, in a baking sheet or other oven-safe vessel, place the boiling water. This will evaporate and keep the humidity up for the initial stages of baking, which helps them reach the right texture.
- Bake for 20-25 minutes. For me, 22 minutes was perfect, but oven variance can matter.
- When the churros are done baking, melt your 3 Tbsp of butter. Brush this over them, and roll them in cinnamon-sugar to coat. Enjoy when warm or even hot.