- 1 cup water
- 1 stick unsalted butter
- 1/2 tsp. salt
- 1 cup purpose flour
- 3 eggs
- 1 tsp. vanilla
- 1/2 cup cinnamon sugar
- cooking spray
Two years ago today, I was getting married. Well, unless you are reading this at a couple minutes past 6 PM, I wasn’t truly getting married, but it was at least my wedding day. It’s crazy to think how quickly these two years went by.
Happy Anniversary, honey. I love you!
My anniversary, or at least the time that has gone by made me realize that I still have quite a few recipes to cross off my 28 before 28 list. October 10th will be the halfway point to my 28th birthday so I really need to get a move on.
I won’t lie to you, I’m incredibly hesitant to fry anything on a gas stove. Yes, I know tons of people do it all of the time, but I still haven’t really adjusted back to having an electric stove for over two years. And as strange as it may seem to practically everyone, I really, really miss my trusty electric stove. We got along so well…
So when I was reviewing the list of recipes I still needed to make and my eyes landed on churros, I immediately went off to search and see if there was a baked version. I assumed there was, not everyone is a fan of fried foods, so I figured it was out there somewhere.
Servings: approximately 2 dozen 4″ long churros
1. Preheat the oven to 350. In a heavy medium-sized saucepan, combine the water, butter and salt. Bring to a boil over medium-high heat.
2. Remove from the heat and add the flour. Stir with a rubber spatula until combined and the mixture resembles mashed potatoes.
3. Add one egg to the pan and stir constantly until it is absorbed and the mixture again resembles mashed potatoes. Repeat with the two remaining eggs then stir in the vanilla.
4. Transfer the mixture to a large piping bag fitted with a large star tip. Spray two large cookie sheets with non-stick cooking spray. Fill a small bowl with water.
5. Squeeze the pastry bag and pipe 4″ long churros. Dip your fingers into the water to create an even break between churros.
6. Bake for 20 minutes or until golden brown. Place the cinnamon sugar mixture into a deep bowl.
7. Remove the churros from the oven and spray with the cooking spray. Toss the churros in the cinnamon sugar mixture and place on a wire rack to let the excess cinnamon sugar fall off. Serve hot.
Yum! These were light and fluffy and had the perfect amount of cinnamon sugary goodness in each bite. I opted not to make a chocolate or caramel dipping sauce for these, just to keep the calorie amount down. Personally, I didn’t think a dipping sauce was necessary at all. These churros were delicious on their own.