Baked Churros with White Chocolate and Coconut – festival food with an upgrade!
I’ve just discovered the world of churros!
Admittedly it had a bit of a wonky start when I accidentally doubled the amount of butter in the first batch. This resulted in churros sliding around the baking tray in a pool of oil when they were cooking in the oven. I probably should have realised when I was piping them and little splashes of melted butter were squirting out!
If there’s one thing I need to learn after all of the cooking I do, it’s to trust my instincts.
Every so often I think – that doesn’t seem quite right, but I’ll go with it – and every single time it hasn’t worked.
Anyway, after the first unsuccessful batch, I made 3 hugely successful batches of these Baked Churros with White Chocolate and Coconut. Cue the kids and all of their friends dropping the bikes, scooters and footballs they were playing with outside to hoover them all up in the time it took me to make a cup of tea.
They’re best served fresh from the oven, rolled in cinnamon sugar. Delicious on their own, they’re even better dipped in a pot of warm, melted white chocolate and then sprinkled with coconut flakes – but isn’t everything 😀
The Baked Churros with White Chocolate and Coconut Recipe:
Baked Churros with White Chocolate and Coconut
For the Churros:
- 230 ml cold water
- 120 g unsalted butter
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tbsp soft brown sugar
- 160 g plain (all purpose) flour
- 3 medium eggs
- 240 ml boiling water (needed just before the churros go in the oven)
- 200 g white caster sugar (or superfine sugar)
- 2 tsp ground cinnamon
- 3 tbsp melted butter
- 200 g white chocolate, broked into pieces
- 5 heaped tbsp dessicated/shredded coconut
- Preheat the oven to 200C/400F. Place silicon baking mats or baking parchment onto two baking sheets.
- Add the water, butter, salt, vanilla extract and brown sugar to a saucepan and bring to the boil. Simmer for a minute or two until the sugar dissolves. Turn the heat down to low and stir in the flour, using a wooden spoon. Once the flour is combined, it will start to pull away from the sides of the pan. Turn off the heat.
- Using the wooden spoon, stir the eggs into the mixture, one-at-a time until combined. Don’t over-stir.
- Spoon the mixture into a piping bag with a large star tip (I use Wilton #1M).
- Pipe rows approx. 8-10cm long onto the baking sheets. Leave 2-3cm between each churro, as they will expand slightly.
- Pour 1 cup of boiling water into a separate baking tray and place this in the bottom of the oven (the steam will help to keep the churros softer on the inside, whilst still being crispy on the outside).
- Place the trays of churros in the oven and bake for 20-25 minutes until golden brown.
- Just before the churros are ready, melt the chocolate either over a bain marie, or in a bowl in the microwave in 30-second bursts (stir in between each burst or it will burn). Spoon into a small serving bowl and place the dessicated coconut in a separate small serving bowl.
- Mix together the caster sugar and cinnamon on a large plate. Take the churros out of the oven and brush with the melted butter, then roll in the cinnamon sugar.
- Serve with the melted chocolate and coconut.