Categories: Sweet Treats
Ingredients
- 1 1/4 cup all purpose flour (175g)
- 2 1/2 tbsp light brown sugar (33g)
- 1 cup water
- 1/2 tsp salt
- 4 ounces unsalted butter
- 3 large eggs, room temperature (just under 3/4 c)
- 1/2 tsp vanilla extract
- 1 cup granulated sugar
- 1 tbsp ground cinnamon
Directions
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Preheat oven to 375°F.
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You want a long preheat time for the oven.
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In a small bowl, combine the flour and sugar. Whisk together the eggs and vanilla in a separate bowl.
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Combine the sugar and cinnamon in a rectangular pan long enough to roll the churros.
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Fit a large pastry bag with a large open star pastry tip. (Try Ateco 867, 869 or Wilton 6B.)
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In a medium sauce pan, combine the butter, water and salt.
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Stir over medium heat until butter is melted. Increase heat to medium high.
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Bring to a simmer.
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Remove from heat.
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Add in all the flour at once.
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Stir with a wooden spoon until fully combined, about 2 minutes.
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Return to the heat.
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Stir briskly for another 2 minutes.
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Transfer mixture to the bowl of a stand mixer. Mix on low for 30 seconds.
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Add in the egg mixture a little at a time, in about 4 or 5 additions.
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Increase mixer speed.
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Beat for 30 seconds to a minute, or until the batter is sticky and a ribbon of dough barely falls back on itself when the beater blade is lifted.
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Transfer batter to the prepared pastry bag, placing plastic wrap over the tip so batter doesn’t spill out.
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Chill in refrigerator for 30 minutes.
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Baking the Churros:
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Prep two baking sheets with silicon bake mats. Once the batter is chilled, pipe it using even pressure in seven or eight 9-inch long strips on each pan, releasing pressure when you get to the end of the 9 inches.
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Dip a finger in water to smooth out the ends if any extra is hanging over.
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Lightly mist the piped batter with water in a spray bottle.
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Place one pan in the oven.
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Keep the other pan chilled in the fridge unless you have double ovens.
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Immediately turn the heat to 350°F.
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Bake for 30 minutes in the middle of the oven, turning once halfway through.
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Place the top rack 6 inches below broiler and turn broiler to high.
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Place tray with churros under the broiler to brown and crisp up the tops.
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Watch carefully so they don’t burn; this only takes about 1 to 2 minutes.
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Return tray to middle rack and oven temperature back to 350°F and bake for another 5 minutes.
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Remove from oven and immediately roll in cinnamon sugar.
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Place on serving tray.
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Repeat with second pan of churros.
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Serve immediately with dipping sauces.