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
EASY CHURRO BITES
All it takes is five ingredients and 15 minutes for DIY churro bites paired with your choice of sauces for dipping.
Provided by Kelly Senyei
Time 15m
Number Of Ingredients 7
Steps:
- In a shallow dish, whisk together 1/2 cup sugar with the cinnamon and set the mixture aside.
- In a small nonstick saucepan set over medium-high heat, whisk together the remaining 2 tablespoons sugar with 2 tablespoons vegetable oil, 1/2 teaspoon salt and 1 cup water. Bring the mixture to a boil then remove it from the heat and stir in the flour until a ball forms.
- Transfer the churro dough to a piping bag fitted with a star-shaped tip (optional).
- Add about 4 inches of vegetable oil to a stockpot set over medium-high heat and attach the deep-fry thermometer. Line a baking sheet with paper towels.
- Once the oil reaches 360°F, pipe the churro dough into the hot oil and use scissors to cut the dough every 1/2-inch as it releases into the oil. (Do not overcrowd the pan!) Fry the churro bites until they are golden brown on all sides then using a slotted spoon, transfer them to the paper towel-lined baking sheet.
- Allow the churro bites to drain for 2 minutes on the paper towels then transfer then roll them in the cinnamon-sugar mixture. Repeat the frying, draining and coating process with the remaining dough, returning the oil to 360°F between batches. Serve the churro bites warm with your choice of sauces.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 182 kcal, Carbohydrate 33 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Sodium 194 mg, Sugar 16 g, ServingSize 1 serving
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.
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