Easy Baked Churros Food

EASY BAKED CHURROS

Steps:

• Preheat oven to 350°F. Line three cookie sheets with parchment paper or silicone baking mats.
• Place water, 1/2 cup butter (sliced into tablespoons), and salt in a large saucepan. Heat over medium heat until butter is melted and stir occasionally until mixture boils.
• Turn off the heat and stir in the flour. A thick paste will form. Make sure to do this off the heat and off the stove, so that the mixture can cool as you stir it.
• Add eggs, one at a time, mixing well after each addition (work fast to avoid cooking the eggs). It'll seem like the eggs don't want to mix in but they will.
• Place the churro batter in a large pastry bag fitted with a star or 1M tip.
• Pipe churros in desired size and shapes onto cookie sheets. (This recipe makes approximately 60 3-inch long churros or 25 7-inch long churros.
• Spray the churros with nonstick cooking spray. This will help them brown.
• Bake for 20-30 minutes (depending on size), rotating pans as needed, until churros are baked through and lightly golden.
• Cool slightly, or until you can handle them.
• Melt remaining 1/2 cup butter in a medium size bowl. Mix sugar and cinnamon in another bowl. Dip the churros in the butter then roll in cinnamon sugar. Serve immediately with dipping sauce.
• To make chocolate ganache: place 1/3 cup heavy whipping cream and 1 cup semi-sweet chocolate chips in a microwave safe cup or bowl. Heat for 1 minute, then whisk until smooth.
• To make caramel dipping sauce: place 20 unwrapped caramel squares and 3 tablespoons heavy whipping cream in a microwave safe cup or bowl. Heat for 1 minute, then stir until smooth, reheating as needed. Stir in 1/4 teaspoon kosher or sea salt if desired.

BAKED CHURROS

Steps:

• Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a baking mat.
• Combine water, butter, brown sugar and salt in a medium saucepan. Cook over medium-high heat until the butter is melted and the mixture starts to boil. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. Let cool for 5 minutes.
• Whisk eggs and vanilla in a small bowl. Add to the dough and stir until completely incorporated. Transfer the dough to a pastry bag fitted with a 3/4-inch open-star tip. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off a bottom corner, making a 3/4-inch-wide opening.) Pipe the dough onto the prepared baking sheet to make 12 churros, each 4 inches long.
• Bake the churros, turning once halfway, until puffed and browned, 25 to 30 minutes.
• Combine sugar and cinnamon on a shallow plate. Roll the hot churros in the mixture and transfer to a wire rack to cool for 10 minutes.

EASY CHURROS

Steps:

• Fill a large, wide pot with about 1 1/2 inches of oil. Heat over medium-high heat until the oil reaches 365 degrees F on a deep-fry thermometer.
• Meanwhile, whisk together the pancake mix, allspice and 1/2 teaspoon of the cinnamon in a large bowl. Add the hot water and whisk until well combined. Spoon the dough into a pastry bag or resealable plastic bag fitted with a 1/2-inch star tip.
• Combine the sugar and the remaining 1 1/2 teaspoons cinnamon in a small bowl, then transfer to a sugar shaker (or use a small mesh strainer).
• When the oil has reached temperature, carefully pipe approximately 3-inch tubes of batter directly into the oil, working in batches if necessary and using a knife to cut the dough between churros. Fry, turning occasionally, until golden brown all over, about 3 minutes per batch. Drain the churros very briefly on a paper-towel-lined plate, then sprinkle with the cinnamon sugar.
• Serve immediately with chocolate sauce on the side for dipping if using.

TASTY EASY BAKED CHURROS

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.

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.

CHURROS

Steps:

• In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
• Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
• Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.

BAKED CHURRO BITES RECIPE BY TASTY

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!

QUICK AND EASY CHURROS

Steps:

• Heat oil in a large deep fryer until the temperature registers 350 degrees.
• Roll biscuits into 1/4 inch thin dough snakes. Rolling the flaky biscuit dough on its side will simulate the ridges seen on churros when deep fried. Cut dough snakes in half if they are too long to fit without bending into your fryer.
• Drop each dough snake into a paper bag filled with only the sugar (do not add the cinnamon yet) and shake to coat. The sugar will melt on the churro as it fries to make it sticky so the final sugar/cinnamon mixture adheres better.
• Shake off excess sugar.
• Fry each dough snake until golden brown and crispy on the edges.
• Remove from oil and drain on a wire rack. Do not drain on paper towels. The sticky sugar will stick to it.
• Once all the churros have been fried, add the cinnamon to the remaining sugar in the paper bag and shake to mix. Add more sugar if needed.
• Drop each cooked churro into the bag and shake to coat.
• Shake off excess sugar mixture and enjoy.