These Spanish churros are baked, not fried. Dip them in caramel, chocolate, or eat them plain!
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
- 1/2 cup water
- 4 Tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- 1 Tablespoon brown sugar
- Pinch salt
- 1/2 cup + 1/6 cup all-purpose flour
- 2 eggs
- 1/8 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
Preheat your oven to 400 degrees F. Stack two baking sheets on top of each other and line with parchment paper or a silicone mat. Set aside.
In a medium sized saucepan over medium heat, mix together water, brown sugar, salt and butter. Keep heating until the butter melts and the mixture starts to simmer. Add in the flour and mix well until a dough ball forms.
Turn the heat to low and stir for another minute. Then take the saucepan off the stove and set aside.
In a small bowl, mix the eggs and vanilla together. Slowly add this to the saucepan and mix well until everything looks like mashed potatoes.
Transfer the dough to a pastry bag fitted with an open star tip (if you don't own a pastry bag, you can use a zip-top bag).
Pipe the churros onto your prepared baking sheet, leaving about 2 inches between each churro. Bake for 18-22 minutes or until golden brown. Then turn the oven off but leave the churros in there for another 10 minutes.
While the churros are baking, mix the sugar, salt and cinnamon together in brown bag or zip-top bag. Put the churros in the bag, seal it shut, and shake.
Dip churros in hot chocolate, caramel or enjoy them plain. These are best enjoyed immediately.