BAKED CHURRO BITES RECIPE BY TASTY
Here's what you need: water, butter, brown sugar, salt, flour, vanilla extract, eggs, cinnamon sugar, chocolate
Provided by Hannah Williams
Categories Desserts
Yield 30 churro bites
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (180˚C).
- In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
- Turn off the heat and stir in the flour.
- Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
- Transfer mixture to a piping bag with a 5 point, or star, tip.
- Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
- Bake for 10 minutes, then broil until golden brown.
- Dredge each churro in melted butter, then cinnamon sugar.
- Serve with melted chocolate if desired.
- Enjoy!
Nutrition Facts : Calories 43 calories, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams
TASTY EASY BAKED CHURROS
Make and share this Tasty Easy Baked Churros recipe from Food.com.
Provided by Diane
Categories Dessert
Time 25m
Yield 30 churros, 10 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350°F/180˚C.
- 2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
- 3. Turn off the heat and stir in the flour.
- 4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
- 5. Transfer mixture to a piping bag with a 5 point, or star, tip.
- 6. Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
- 7. Bake for 10 minutes, then broil until golden brown.
- 8. Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired.
Nutrition Facts : Calories 218.6, Fat 13.3, SaturatedFat 8.1, Cholesterol 69.7, Sodium 139.5, Carbohydrate 22.4, Fiber 0.3, Sugar 12.8, Protein 2.7
BAKED MINI CHURRO BITES
Baked is definitely better (and easier) than fried for these delicate cinnamon and sugar pastries. We love the sweet, summery caramel-mango dipping sauce as an alternative to the traditional (and heavy) chocolate sauce.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 mini churros
Number Of Ingredients 12
Steps:
- For the churros: Adjust the oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Line 2 baking sheets with parchment.
- Bring 4 tablespoons of the butter, 1 tablespoon of the sugar, the salt and 1/2 cup of water to a boil in a small saucepan over medium heat. Add the flour and stir constantly until the mixture forms a ball. Transfer to a large bowl and beat with an electric mixer on medium-low until the dough is cool to the touch. Add the eggs one at a time and beat until incorporated. Transfer to a large pastry bag fitted with a 1/2-inch wide star tip.
- Pipe the batter into 2-inch lengths about 2 inches apart on the prepared baking sheets. Bake until golden brown, rotating the trays from top to bottom about halfway through, 15 to 18 minutes. Let sit on the baking sheets for a few minutes.
- Melt the remaining 3 tablespoons of butter in a medium microwave-safe bowl. Toss 1/4 cup sugar and 1 teaspoon cinnamon together in another medium bowl. Working in small batches, dip the churros completely in the melted butter and let any excess drip off, then toss in the cinnamon-sugar until completely coated. Once the cinnamon-sugar mixture is too wet to coat, mix together a fresh batch with the remaining 1/4 cup sugar and 1 teaspoon cinnamon. The churros can be baked and coated 1 day ahead of time and stored at room temperature in an airtight container.
- For the caramel-mango sauce: Bring, the sugar, salt and 1/4 cup of water to a boil in a small saucepan over medium heat. Continue to cook, swirling the saucepan occasionally but not stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from the heat and stir in the mango and butter (take care, the mixture will bubble). Let the mixture cool for a few minutes in the saucepan, then transfer to a food processor and process until smooth. Keep refrigerated until ready to use. The caramel-mango sauce can be made a day ahead. Serve the churros with the caramel-mango sauce for dipping.
HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY
Churros, the delectable, deep-fried pastry, are gooey and soft on the inside, with ridges on the outside that gather pockets of cinnamon and sugar and help to give that classic crunch. Here is Tasty's ultimate recipe for the perfect churro!
Provided by Aleya Zenieris
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
- In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
- Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
- Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
- Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
- Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
- Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
- With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
- Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
- In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
- Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
- Serve the churros immediately with the chocolate sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 41 grams, Fiber 4 grams, Protein 14 grams, Sugar 37 grams
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