I have decided to add this recipe and adventure into baked churro to Our Growing Edge October challenge. Our Growing Edge is about challenging food bloggers to try new things and a way to link food bloggers together. This month it is hosted by Jules from The Kiwi Diaries.
www.the-baker-chick.com – I really admire this blog, I love the layout and widgets. I also admire the braveness of this recipe. As I have mentioned before, I don’t do deep frying, the idea of churros baked at home intrigued me.
I had an afternoon free with Miss Muffin this school holidays so we decided to make the churros. We had fun watching the mix come together, learning a new process and piping the mixture. After a batch of sensible straight ones we got silly. Miss Muffins name, a snail and love hearts all became churros.
Not only did we have fun making them, we had fun eating them too. We had an impromptue churro tasting party and lots of fun. The conclusion was, they were good, not deep fried good, nor up there with La Boca Loca, but good. They defiantly needed a good amount of sauce. I liked them with chocolate sauce and the Collective Dairies Jaffa yoghurt. Lily, who came to try, just happened to have chocolate sauce in her fridge.
This delicious looking photo was taken by Wellington Foodies Lucy-
This is the full recipe with some of my photos thrown in and a photo bomber too, taken from The Baker Chick blog –
1/2 cup unsalted butter (115 g) (I used salted and didn’t add the salt)
1/2 teaspoon salt
1 cup water
1 cup all purpose flour
1 teaspoon vanilla
1/2 cup cinnamon sugar
Preheat oven to 350 degrees. (180)
In a medium saucepan combine the butter, salt and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken and start to resemble the texture of mashed potatoes.
Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again. (Alternately you can transfer the batter to your stand mixer bowl, I just think using a hand mixer saves a dirty dish.)
When all the eggs are combined add the vanilla. The dough will be thick and starchy, (still with a similar texture to mashed potatoes.)
Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each churro.
Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
Spray churros lightly with cooking spray, and one at a time, transfer them to a square tupperware, or shallow baking dish and sprinkle with cinnamon sugar. (Shake it around to make sure they are well-coated.) Makes about 10 churros.
*It’s really important that you bake these until they are golden brown. If are 20 minutes yours are not, leave them until they are! My oven runs hot so yours may need a little longer!
Also- I have gotten a few comments mentioning a problem with the consistency of the batter. I made these several times since just to make sure I didn’t make any mistakes. I have to say they consistently turn out for me.
I want to help though so I have edited the recipe with a few extra notes and descriptions! These really are one of the easiest and most delicious treats I made so I hope you all have success with them!