18 July 2015

Baked Churros

While spending a number of evenings watching youtube recipes, I came across the wonderful channel of Ann Reardon of How to Cook That and one of the recipes was for churros, which I think of as the Spanish version of mekitzi.


I've had churros a couple of times and really enjoyed them, but never really thought about making them at home and when I found the tutorial video, I decided to try them out.

The basic dough is very similar to the choux dough, but with fewer eggs and I was a little concerned that they would puff up, but they didn't and perhaps that's down to the smaller amount of eggs in the mixture.


Churros dough
250 ml water
115 g butter
160 g plain flour
3 large eggs
1 tbsp granulated sugar
1 tsp vanilla extract
Cooking oil spray

Cinnamon sugar
54 g caster sugar
1 tbsp ground cinnamon

Nougat dipping sauce
1 part nougat
1 part semi-skimmed milk


  1. Line a couple of baking sheets with baking paper and pre-heat the oven to 200 °C.
  2. Put the water and butter in a saucepan and melt on the hob.
  3. Stir briskly in the flour and once the dough starts thickening and comes together into a ball, remove from the hear.
  4. Add the eggs, one at a time and incorporate well in between.
  5. Finally stir in the sugar and vanilla and transfer to a piping bag with a fairly narrow star nozzle.
  6. Pipe straight lines, a couple of cm apart onto the prepared trays and spray with a little cooking oil.
  7. Bake each tray until the churros go golden brown on the ridges.
  8. Stir together the caster sugar and ground cinnamon to mix well.
  9. Remove from the oven and transfer to a cooling rack and sprinkle immediately with the cinnamon sugar.
  10. Make the dipping sauce by dicing the nougat and placing in a heat proof bowl.
  11. Bring the milk to the boil, then pour over the nougat and stir until the nougat has melted and has become a homogeneous mixture.

I also used a nozzle that was too wide, so my churros were a bit on the thick side, but I wasn't sure if I'd be able to pipe the dough, it felt a bit thick and I didn't want to get a smaller nozzle clogged up. In the past I've mostly used too small nozzles and had tremendous problems with piping things well. This meant I had to bake my churros for 25 minutes and I also upped the temperature to 220 °C as they seemed to be taking forever to develop colour. I also had some cinnamon sugar left over, but that can be used when I make cinnamon buns next.


But they were crunchy on the outside and soft on the inside and worked very nicely with the nougat sauce. In fact the reason I made it was that I didn't have any chocolate in the larder and thought I could make a "ganache" with the nougat, but rather than using cream, I used semi-skimmed milk. This resulted in the mixture not setting like a ganache would, even after being chilled in the fridge, so it's a good one for ice cream as well I think.

This was a surprise for Lundulph and a very tasty one too. We ate almost all of the churros for breakfast, so if I make this for more people, I definitely need to increase the recipe. Hopefully I'll remember to use a smaller nozzle next time too, that should shorten the baking time considerably. Lundulph liked that they weren't greasy like deep fried ones and of course you could tell the difference, but it wasn't a bad one at all.

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