You’re going to love this Homemade Baked Churros Recipe. It is so much better than fried and WHOot contributor, Gemma, from Bigger Bolder Baking has achieved the perfect result.
If you don’t want to sacrifice this popular treat and would prefer fewer calories, this is the answer to your sweet tooth dreams! So, let’s see what you are going to need.
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Baked Churros Ingredients
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- 1 cup (8oz/225g) water
- ½ cup (4oz/113g) butter
- ½ tsp vanilla extract
- 2 tablespoons brown sugar (white if you don’t have brown)
- ¼ tsp salt
- 1 cup (5oz/143g) plain flour/ all-purpose flour
- 3 eggs, at room temperature
For coating:
- ¼ cups (4oz/113g) sugar
- ¼ tsp salt
- 1 teaspoon cinnamon
Homemade Baked Churros Video Tutorial
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Are you ready to learn the secret to whipping up your own homemade baked churros recipe? Gemma is ready and waiting to show you how.
In order to achieve the very best possible result, we highly recommend that you view it. To watch, click Play above now ^
Gemma Stafford’s Cook Book
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Gemma is the queen of the baking scene and now you can purchase her incredibly popular cookbook. It will teach you how to bake fearlessly and it’s the perfect kitchen companion.
How To Make Homemade Baked Churros Recipe
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1. preheat the oven to 400F (200C). Place two baking sheets on top of each other to bake the churros. Line parchment paper and set it aside.
2. In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat.
3. Heat until butter is melted and the mixture starts to simmer and whisk in the flour. Continue whisking until there are no flour lumps and a dough ball has formed.
4. Now, using a wooden spoon, stir the dough around your pot and cook it for about a minute over LOW heat.
The mixture will clump and pull away from the sides of the pan. Remove from heat and set it aside.
5. In a jug, combine eggs and vanilla and whisk together.
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6. Using your wooden spoon incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened.
7. Stir well until eggs are combined. The mixture should have the appearance of mashed potatoes. Continue adding eggs until incorporated.
8. Transfer your dough to a piping bag fitted with a star nozzle.
9. Pipe dough into long churros on the parchment-covered pans. Pipe them so they are nice and thick. You can achieve this by putting pressure on the bag, and piping slowly.
Leave about 2 inches of space between the churros.
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Churros Baking Instructions
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For the full baking instructions for the recipe and a copy of the printable recipe, be sure to visit Bigger Bolder Baking now.
Want More Gemma?
Gemma is a valuable contributor to our site and she has plenty of more to share. We’ve handpicked a few of our favorites below. Be sure to purchase her cookbook too.
