After seeing the amazing job of a fellow blogger who made
churros IN THE OVEN, I started to do some research into how I could make these
little doughy beauties myself. I wish I could remember who the blogger was... We said hello on Twitter, then I couldn't find her again to see her recipe. I looked at a few different recipes then put the best parts of each of them together to create mine, after a bit of a failed first attempt following a recipe.
I have to confess.
This took two attempts. The first
time, I used three eggs, as the original recipe stated, but ended up with a
mixture which was so sloppy it poured through my piping bag. Nevertheless I continued on… Attempted to
pipe it, baked it and ended up with an éclair type pastry, cooked on the outside,
raw on the middle, which collapsed when removed from the oven. Needless to say batch one went into the bin.
I did some more research and decided to reduce the egg and
let the mix cool a little before I attempted to transfer it to the piping bag.
My second batch made 12 large churros, plus a big heart shaped one for Mr
WhatClaireBaked, as I’m that kinda nice girl!
Once I got the hang of how the batter should be, it was
fairly easy, although I would say, baking, rather than frying them did give a
bit of a crusty exterior with a chewy, doughy interior. It was less like a donut than I’d hoped –
probably due to the lack of hot frying. But they were still yummy and were
demolished.
I'm entering this post to #recipeoftheweek over at A Mummy Too
![]() |
CHURRRRRRROSSSS! |
Next time, I may attempt to fry these… I’ll let you know how
that goes!!!
Update – in a fit of Saturday night madness, I’ve made
another batch, adjusted the recipe again and managed to come up with an much
less stodgy version than previous.
Cinnamon Sugar Baked Churros
Ingredients
125g plain flour
110g salted butter
250ml water
2 heaped dessert spoons caster sugar
2 medium eggs
1 teaspoon vanilla essence
To Coat -
2 dessert spoons caster sugar (transferred into a dish
suitable for rolling)
½ teaspoon cinnamon (transferred into the same dish)
Method
- Preheat your oven to 180c. Line two baking sheets with greaseproof paper.
- In a
non stick saucepan melt together the butter and water, stirring to
combine. Bring to the boil. Stir in the vanilla essence.
Melt the butter and water together - Remove from the heat, then stir in the flour. The mix will come together and start to resemble mashed potatoes. Keep mixing until combined and it comes away from the sides of the pan. Stir in the caster sugar.
- Break
1 egg into the mixture and stir to combine until the mix becomes thick and
glossy. Add the second egg and mix until the batter goes back to mashed
potato texture. Be cautious - the
mix must be thick enough to pipe.
If it’s too runny, it will fall out of the piping bag and won’t
work.
Adding the eggs one by one - Allow
the mix to cool in the pan, off the heat, for several moments.
Correct consistency for the mix - Prepare
your piping bag with an open star nozzle, then pipe the churros onto the
tray, to your desired size.
Piped Churros - Transfer to the oven and bake for around 15-20 mins until a skewer comes out clean from the centre of the churros. They should also be golden brown.
- Whilst the churros are baking in the oven, prepare your cinnamon sugar mix in a large flat container (Tupperware works well!)
- Remove the cooked churros from the oven and immediately one by one, roll in the cinnamon sugar mix, so it sticks to the churro.
- Eat and Enjoy!
These look delicious. I never knew you could bake churros .. Will have to try it one day :)
ReplyDeleteThey were a bit of a challenge at first, but as long as you get the dough consistency right you should be ok!
DeleteThese look lovely, I never knew you could bake them
ReplyDeleteThanks Alison - the baked texture is slightly different, as I tried a fried one at the weekend. I actually prefer baked now - less heavy!
DeleteOh I love churros! These look fab- I must try them
ReplyDeleteThanks Hayley - they are a bit different when you bake them, but still tasty!
DeleteEating Churros brings back happy memories of when I lived in Spain as a student :-) These look incredible, I can't believe they were baked and not fried!
ReplyDelete#Recipeoftheweek
Thanks so much Sophie. They do taste a little different from the fried versions, as they aren't as heavy.
DeleteBest eaten straight from the oven. Although you can reheat them when they go cold, under the grill! #recipeoftheweek
Oh my gosh. These look amazing. Never knew you could bake them! Guess what I will be making tomorrow?! Going to pin this.
ReplyDeleteThank you. I'd never actually had churros before I made these. They were so tasty. Hopefully my take on the recipe works as I had to play around with it to get the consistency right! Good luck!
Delete