Best Baked Churros Recipes

TASTY EASY BAKED CHURROS

Steps:

• 1. Preheat oven to 350°F/180˚C.
• 2. In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
• 3. Turn off the heat and stir in the flour.
• 4. Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
• 5. Transfer mixture to a piping bag with a 5 point, or star, tip.
• 6. Pipe out thick 3-inch strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
• 7. Bake for 10 minutes, then broil until golden brown.
• 8. Dredge each churro in melted butter, then cinnamon sugar. Serve with melted chocolate if desired.

BAKED CRESCENT CHURROS

Steps:

• Heat oven to 375.
• In small bowl mix sugar and cinnamon; set aside.
• Unroll dough;seperate into 4 rectangles. Press each to 6x4" rectangles, pressing perforations to seal.
• Brush tops of 2 rectangles with melted butter; sprinkle with about half of the sugar mixture. Top each with remaining rectagle; press edges lightly brusht tops with melted butter.
• With sharp knife or pizza cutter, cut each rectangle stack lengthwise into 6 strips. Twist each strip 3 times place on ungreased cookie sheet.
• Bake 9-11 minutes or until golden brown and crisp. Brush tops with any remaining melted butter; sprinkle with remaining sugar mixture.

BAKED CHURROS RECIPE

Steps:

• 1. Preheat oven to 425 degrees F. Cover two baking sheets with parchment paper; set aside. In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix and mash with a wooden spoon until no streaks of flour can be seen. 2. In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes. 3. Transfer dough to a piping bag fitted with Ateco decorator tip #867. You could also pipe the dough in a zip-top bag with the corner snipped to make churros with no ridges. 4. Pipe dough into long, thin lengths on the parchment-covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip (image 1). Leave about 2 inches of space between the churros. 5. Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you're baking the churros one pan at a time, be sure to return the oven setting to 425 degrees F before putting in the next pan. 6. Combine sugar and cinnamon and pour onto a long dish (image 2). Roll churros in mixture. Serve.

BAKED CRESCENT CHURROS

Steps:

• 1. heat oven to 375. in small bowl, mix sugar and cinnamon, set aside. if using crescent rolls unroll dough, separate into 4 rectangles.
• 2. press each to 6x4 inch rectangle, pressing perforations to seal.
• 3. if using dough sheet. unroll dough, cut into 4 rectangles. press each to 6x4 rectangle.
• 4. brush tops of two rectangles with melted butter, sprinkle with about half of the sugar mixture. top each with remaining rectangle, press edges lightly.
• 5. brush tops with melted butter with sharp knife or pizza cutter, cut each rectangle stick lengthwise into 6 strips.
• 6. twist each strip 3 times, place on ungreased cookie sheet.
• 7. bake 9-11 minutes or until golden brown and crisp. brush tops.