Super Easy Baked Churros Food

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 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.

SUPER EASY BAKED CHURROS RECIPE

Steps:

• Pour the butter,sugar, salt and a cup of water into a pan and put it on heat until the butter is melted and the ingredients start to boil.
• Add the flour and mix well for about a minute with a wooden spoon/ a spatula to make a smooth dough.
• Whisk the eggs in another bowl , add the vanilla and mix. Then add it to the dough and knead well until you have a sticky dough.
• Transfer the dough into the piping bag, cover the baking tray with wax paper and pipe the dough into long churros. Use a star tip for the shape.
• Bake for about 20-25 minutes in the preheated oven at 400 F. Mine took exactly 22 minutes. Leave in the oven for 10-15 minutes.
• While they're in the oven, mix the cinnamon and powdered sugar together and pour into a bowl or make a chocolate sauce. Take the churros out of the oven, and roll it in this mixture and serve. Or wait for them to cool for about 20 minutes and dip them in the chocolate sauce.

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.