Baked Churros

 

Until I went looking for a churro recipe, I had no idea the dough was basically the same as cream puff dough. No wonder I love them! I also didn't realize you could bake them. Maybe they're not quite the same as fried ones, but these were still super delicious. Don't expect them to last long before being devoured. 

Bonus points to this recipe for being able to use a couple of kitchen items that don't see the light of day very often - the M1 star piping tip and an oblong baking dish (purchased for this snapper recipe).

Baked Churros

• 1 cup water
• 5 tablespoons butter
• 2 tablespoons brown sugar
• 1/8 teaspoon salt
• 1/4 cup wheat flour
• 3/4 cup white flour
• 1 1/2 teaspoons vanilla
• 2 eggs
• melted butter, about 2 tablespoons
• cinnamon sugar, about 1/2 sugar with 2 teaspoons cinnamon

Heat water, butter, brown sugar and salt in a saucepan, until butter melts. Bring to a simmer, then stir in the flour all at once. (The recipe called for all white flour, but I figured this was a good chance to experiment with using part wheat; it seemed to work well.) Beat over low heat until the mixture forms a ball, then remove from heat, and let cool for 4-5 minutes. Stir in the vanilla, then the eggs, one at a time. It will be slimy, but don't give up, eventually the eggs will become incorporated nicely.

Put dough into a pastry bag fitted with a large star tip and pipe 7" lengths onto baking sheet. Preheat oven to 375 degrees and place a baking pan of hot water on the lower rack. (Supposedly this helps make the outside crispy while keeping the inside soft.) Bake the pastries for about 20 minutes. 

Remove from oven. Brush with melted butter and roll in cinnamon sugar. Better if served right away, but that won't be a problem. Makes about 20.