About the bake
Traditionally Churros are made by deep frying batter and coating the individual Churros in cinnamon flavoured sugar. Not everyone has a deep fat fryer (or wants to use one) so we put together this recipe for Baked Churros. We can all breathe a sign of relief, no extra oil added when it bakes in the oven. This classic Spanish sweet snack goes a long way to putting smiles on faces and even better, we've made a chocolate dipping sauce to go with them. We've included a simple step by step video above to run you through the steps. These baked churros are also good served with our own Marshmallow Fluff recipe.
Method
Step 1:
Preheat your oven to 200'c/ 180'c fan/ 400'f/gas mark 6.
Step 2:
Melt the water, butter, sugar and salt for the dough until it begins to simmer and then add the flour, beating until you have a smooth dough that forms a ball.
Step 3:
Cook over a low heat for one minute. Remove from the heat and set aside.
Step 4:
Beat together the eggs and vanilla and then very gradually incorporate into the dough until it is absorbed and you have a thick, elastic paste.
Step 5:
Put the paste into a piping bag with a star nozzle and pipe lines of paste onto the parchment, leaving about 3cm between each one. Bake for 18 minutes or until golden and then turn off the oven and leave in there for about 8-10 minutes to dry out.
Storage
Once baked, you can store them in an air tight container for up to 3 days.
Step 6:
While the churros are baking make the dusting and place in a large freezer bag.
Step 7:
Begin to make your chocolate sauce. Put all the ingredients in a pan and melt gently whilst stirring until you have a smooth shiny sauce.
Step 8:
When the churros are ready, put them in the bag with the dusting and coat them well, then serve them straight away with the chocolate sauce (or sauce of your choice).
Ingredients
For the Dough
- 225ml Water
- 115g Butter (unsalted)
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 2 tbsp Billington's Unrefined Light Muscovado Sugar
- 145g Allinson's Plain White Flour
- 1/4 tsp Salt
- 3 Eggs (large free range)
For the dusting
- 115g Billington's Unrefined Golden Caster Sugar
- 0.25 tsp Salt
- 1 tsp Cinnamon (ground, or use mixed spice)
- 115g Billington's Unrefined Golden Caster Sugar
For the chocolate sauce
- 200g Dark chocolate
- 100ml Double cream
- 100ml Milk (whole)
- 45ml Silver Spoon Golden Syrup
- 0.5 tsp Nielsen-Massey Vanilla Extract
Utensils
- Mixing bowl
- Piping bag
- Star nozzle
- Freezer bag
Recipe Reviews
the dough never formed like a round ball dough, i added so much more flour, and the churos when they cook they turned flat, not like start
shape. BUT VERY DELICIOUS
they never formed a dough and taste off
I love churros and am really excited to try this recipe!!!
AMAZING!!! Love these churros and so much better that they are oven baked rather than fried. My daughter loves to help me and they don't last long once out of the oven.
Yum, really great taste.
Beautiful! Well worth making and easy to do, i am adapting my usual choux recipe from now on, the addition of vanilla extract and sugar makes a huge difference
Ingredients
For the Dough
- 225ml Water
- 115g Butter (unsalted)
- 1/2 tsp Nielsen-Massey Vanilla Extract
- 2 tbsp Billington's Unrefined Light Muscovado Sugar
- 145g Allinson's Plain White Flour
- 1/4 tsp Salt
- 3 Eggs (large free range)
For the dusting
- 115g Billington's Unrefined Golden Caster Sugar
- 0.25 tsp Salt
- 1 tsp Cinnamon (ground, or use mixed spice)
- 115g Billington's Unrefined Golden Caster Sugar
For the chocolate sauce
- 200g Dark chocolate
- 100ml Double cream
- 100ml Milk (whole)
- 45ml Silver Spoon Golden Syrup
- 0.5 tsp Nielsen-Massey Vanilla Extract
Utensils
- Mixing bowl
- Piping bag
- Star nozzle
- Freezer bag