Can you freeze baked churros?

Although baked churros are best enjoyed the same day they can be frozen for up to two months. Reheat them on a baking sheet and bake in a preheated oven at 350°F for approx. 5-8 minutes, or until heated through. Re-roll churros in sugar mixture after baking.

What can I use to pipe churros if I don't have a piping bag?

If you don't have a piping bag to pipe churros you can use a large ziplock bag and cut one end off to create a tip. Use a fork to slide down the piped churros to create indents to give shape and grooves for the sugar mixture to fall into. You can also roll pieces of the pastry into logs by hand.

What can I serve with churros?

Churros pair well with chocolate sauce, caramel sauce, dulce de leche, Nutella, ice cream and coffee.

Baked Churros

Name: Baked Churros
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 1 cup water; 1/2 cup unsalted butter; 2 Tablespoons brown sugar, lightly packed; 1/4 teaspoon salt; 1 cup all-purpose flour; 3 eggs, beaten; 1/2 teaspoon vanilla extract; 1/4 cup instant/caster sugar; 1/2 teaspoon ground cinnamon; Caramel sauce, or dulce de leche for dipping.

Baked Churros

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These delicious Spanish treats are baked, not fried, for a mess free dessert. They are made with pastry dough, piped, baked and then rolled in sugar. Serve churros with your favourite caramel sauce, dulce de leche, or chocolate sauce.

Author: Alie Romano
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Yield: 2 dozen 1x
Category: Dessert
Method: Baking
Cuisine: Spanish

Ingredients

Units Scale

Churros

1 cup water
1/2 cup unsalted butter
2 Tablespoons brown sugar, lightly packed
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs, beaten
1/2 teaspoon vanilla extract

Coating

1/4 cup instant/caster sugar
1/2 teaspoon ground cinnamon
Caramel sauce, or dulce de leche for dipping.

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Instructions

Preheat oven to 375˚F. Line 2 baking sheets with parchment paper and set aside.
In a large pot add water, butter, sugar and salt. Bring to a boil, stirring occasionally. Once water boils, turn heat down to medium. Add flour and with a wooden spoon consistently stir until dough forms into a ball.
Remove from the heat and let cool for approx. 10 minutes (I flattened the dough and spread it apart in the pot to cool the dough faster).
In a separate bowl, whisk eggs and vanilla together.
Add a small amount of eggs to the dough and quickly mix in, do this in 3 additions until the eggs are completely mixed in (work quickly, if the dough is still really hot the eggs will cook and become scrambled).
Add dough to a piping bag, fitted with a star tip (I used tip # 849). Pipe dough into long lengths on prepared pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip, making sure to leave about 1 1/2 inches between each churro.
Bake one pan at a time for 25-30 minutes, until churros have puffed up and are golden.
Meanwhile, make your coating. Add cinnamon and sugar together and place in a small shallow bowl.
Once churros have baked, let cool on pan for approx. 3 minutes then roll each churro in the sugar mixture while still a little warm.
Serve warm with dipping sauce.

Notes

If you’d like to fry the churros you just fry the dough in 350˚F oil until they’re golden brown.

Churros are best enjoyed right away.

If you are making them ahead of time you can reheat the churros in the oven at 350˚F for 5-8 minutes. Then re-roll the churros in cinnamon and sugar. Serve warm with dipping sauce.

Nutrition

Serving Size: 1
Calories: 65
Sugar: 0.8g
Sodium: 59mg
Fat: 4.5g
Saturated Fat: 2.6g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 4.9g
Fiber: 0.2g
Protein: 1.3g
Cholesterol: 31mg

Keywords: Baked Churros, Dessert, Spanish Dessert

Find it online: https://bakingforfriends.com/baked-churros/