These baked churros are nice and crispy on the outside and have a soft fluffy interior, dusted with cinnamon sugar, and served warm for the perfect moorish bite every time.
240ml(1 cup) boiling waterneeded just before the churros go in the oven
Also:
200g(1 cup) white caster sugar (or superfine sugar)
2tspground cinnamon
3tbspmelted butter
200g(7 oz) white chocolatebroken into pieces
5heaped tbspdessicated/shredded coconut
Instructions
Preheat the oven to 200C/400F (fan). 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.
230 ml (1 cup minus 2 tsp) cold water, 120 g (1/2 cup) unsalted butter, 1/2 tsp salt, 1 tsp vanilla extract, 2 tbsp soft brown sugar
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.
160 g (1 1/3 cups) plain (all-purpose) flour
Using the wooden spoon, stir the eggs into the mixture, one-at-a time until combined. Don’t over-stir.
3 medium eggs
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).
240 ml (1 cup) boiling water
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 desiccated coconut in a separate small serving bowl.
200 g (7 oz) white chocolate
Mix together the caster sugar and cinnamon on a large plate.
200 g (1 cup) white caster sugar (or superfine sugar), 2 tsp ground cinnamon
Take the churros out of the oven and brush with the melted butter, then roll in the cinnamon sugar.
3 tbsp melted butter
Serve with the melted chocolate and coconut.
5 heaped tbsp dessicated/shredded coconut
Video
Notes
Nutritional Information is per churro, dipped in chocolate.