Baked Churro Donuts Food

BAKED CHURRO DONUTS

Steps:

• Combine granulated sugar, brown sugar and cinnamon in a small bowl & whisk to combine.
• Pour the mixture into a paper bag- set aside.
• Preheat donut maker or if using traditional donut tins- preheat oven to 350.
• Add flour, sugar & baking powder to a large bowl. Mix & then create a well in the center.
• Pour in the milk and mix until almost all combined. Then add the eggs, mixing well.
• Add the melted and cooled butter- mix until well combined.
• Fold in the cinnamon.
• Spray the donut maker wells or donut pans with cooking spray.
• Add a portion of batter to a pastry bag & pipe the batter into the donut maker wells or into the donut pans.
• Cook in the maker for 6 minutes or 10-12 in the oven.
• Remove & immediately put the hot donuts in the prepared paper sack. Crimp down tightly to hold in heat & shake around to coat the donuts with the sugar mix. You can leave them in the closed bag while refilling the donut maker for the next batch.
• Remove the coated donuts & let them cool on a wire rack.
• Store in airtight container. I keep mine refrigerated & then warm for about 20-30 seconds in the microwave before serving.

CHURRO DONUTS

Steps:

• Whisk cream cheese, milk and 1/2 tsp. vanilla in medium bowl until blended. Add powdered sugar; mix well.
• Bring water, butter and granulated sugar to boil in medium saucepan on medium-high heat. Add flour; cook and stir on medium heat 1 min. or until mixture pulls away from side of pan. Remove from heat. Add eggs, 1 at a time, beating with mixer after each until blended. Beat in remaining vanilla. Spoon dough into pastry bag fitted with large star tip.
• Heat oil in deep fryer on medium heat to 350º F. Pipe dough into 3-inch ring over slotted spatula. Carefully slide dough, in batches, into hot oil using knife to help release dough from spatula; cook 4 min. on each side or until golden brown on both sides. Remove from oil with spatula; drain on paper towels. Cool 5 min.
• Dip tops of donuts in cream cheese mixture; sprinkle with coconut.

BAKED MINI CHURRO BITES

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.