These baked churros are crispy on the outside, tender on the inside, and full of donut-y deliciousness. Here is the star tip we used on the pastry bag. This is the right sized one for the full churro effect.
- 1 cup water
- 1/2 cup butter
- 2 tablespoons sugar
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 1/4 cups flour
- 3 eggs
1. In a medium sauce pan, add water, butter, sugar, brown sugar and salt. Bring to a boil then reduce to a simmer and cook until butter is melted.
2. Remove pan from stove and add vanilla and flour, stirring until flour is incorporated (I used a wooden spoon).
3. Add one egg at a time being careful to stir quickly so that the eggs don’t cook.
4. Once all 3 eggs are incorporated, transfer your dough to a pastry bag (be careful as dough will be hot and also it will not all fit in the bag at once).
5. Pipe onto a parchment lined baking sheet in 3 inch strips with room in between.
6. Bake at 375 for 20-25 minutes (I said 370, not sure why?! :))
7. Remove from oven and melt 4 tablespoons butter. Mix 1/4 cup sugar with tsp cinnamon. Brush your slightly cooled churros with butter and roll in sugar mixture or sprinkle it all over your churro.