Directions: |
Directions:Preheat oven to 400F (200C). Place two baking sheets on top of each other to bake churros. This protects your delicate pastry. Line parchment paper; set aside. In medium saucepan, add water, brown sugar, salt and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as simmering, whisk in flour. Whisk until flour is lump-free and dough ball has formed. Now, using a wooden spoon you want to stir dough around pot and cook for about a minute over LOW heat. The mixture will clump and pull away from the sides of the pan. Just for a minute, then take it off heat and set aside. In a bowl, combine eggs and vanilla and whisk together.
Using wooden spoon add a little egg mix into dough. Stir and mash, breaking up dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes. Add eggs until combined. Transfer dough to a piping bag fitted with a star nozzle. Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on bag and piping slowly. Leave about 2 inches of space between the churros.
Bake for around 18-22 minutes or until golden brown. Turn off oven and leave for 10 minutes to dry a little. This step helps them keep their shape and from going flat once cool.
Combine sugar, cinnamon and salt in a ziplock baggie.
Take churros straight from oven and toss them in the bag. Roll churros in mixture until well covered. It is best to do this when churros are warm and fresh from the oven.
Enjoy homemade churros with decadent Mexican hot chocolate! |
This recipe for Baked Mexican Churros is from