Make Churros the easy way by baking them in the oven! Baked Churros are a great snack or dessert to enjoy on Cinco de Mayo or any time of the year.
A day late and a dollar short with this one. Actually, that would be two days late, but who’s counting? Saturday was Cinco de Mayo, which is always provides a fun reason to eat Mexican food and drink tequila. Mmm, Mexican food and tequila.. On my Facebook baking group, this month’s challenge is to make Baked Churros, whether it be this recipe or another you have on hand. If you give Baked Churros a try, please head over to the group and share how they turned out!
I am always up for transforming fried food into baked food because usually it tastes just as good and it’s a way to ditch about nineteen cups of grease. I mean, grease is yummy and all, but it doesn’t align with the 21 Day Fix Extreme.
A few notes about Baked Churros:
– Use a heavy-duty or wooden spoon to stir in the flour and eggs. The mixture should be thick and you’ll want to stir in the eggs as quickly as possible so they don’t turn into scrambled eggs.
– After the flour and eggs are incorporated, the mixture should resemble a thick bowl of mashed potatoes. If it seems too runny, add extra flour.
– After the melted butter has been brushed onto the churros, you can coat them with the sugar-cinnamon mixture by sprinkling generously (and then rolling) or by shaking them together in a ziploc bag.
These Baked Churros are a great way to avoid frying a delicious snack for your next gathering or just to have in the kitchen. My boys loved these so much that I could not believe how quickly they vanished from my kitchen. I kept asking if maybe the dog ate them?
Easy Baked Churros
- 1/2 cup salted butter
- 1 cup milk
- 1/4 cup sugar
- 1 tsp. salt
- 1 cup all-purpose flour
- 3 eggs beaten
- 1 tsp. vanilla extract
- 1/2 cup salted butter melted
- 1/2 cup sugar
- 1 tbsp. cinnamon
- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper. Add the 1/2 cup butter, milk, 1/4 cup sugar and salt to a medium saucepan. Bring to a boil over medium-high heat. Add the flour and (using a heavy or wooden spoon) stir until combined.
- Remove from the heat and add the eggs and vanilla. Stir quickly (so eggs don’t cook) until combined. At this point the mixture should resemble mashed potatoes. If it is too runny, add flour 1/4 cup at a time.
- Spoon into a piping or ziploc bag and use a star piping tip to pipe dough (approximate 1-inch thickness and any length you desire) onto the prepared baking sheet. Baked in the preheated oven for 20 minutes, or until churros are golden brown.
- While the churros are baking, melt the 1/2 cup butter in a small bowl and in a separate bowl combine the 1/2 cup sugar and cinnamon. Mix well. Remove the churros from the oven and immediately brush with the melted butter and coat with the sugar-cinnamon mixture (you can do this by sprinkling it over the tops and rolling or by shaking together in a ziploc bag). Enjoy immediately!