Baked Churros || Gracefult Kitchen

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Baked Churros

Desserts

Skip the greasy mess and bake these healthier churros rather than frying them in oil. The cinnamon-sugar-dusted classic Mexican dessert comes out of the oven crunchy on the outside and tender on the inside.

Ingredients

1 cup water
4 tablespoons unsalted butter
2 tablespoons packed light brown sugar
½ teaspoon salt
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract
3 tablespoons granulated sugar
½ teaspoon ground cinnamon

Description

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.