Homemade Baked Churros & Chocolate Dip

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I made these for a girl’s night recently and they were a huge hit. They’re a nostalgic treat for  most people and this group was no exception. I used to love churros when I was younger and I remember thinking they were the coolest most delicious things ever (still do). When I entered middle school and found out they served churros in the cafeteria, I was thrilled. If only they served them with chocolate dip then….

I looked up a few different recipes and decided I didn’t want to deal with a deep fryer and settled on combining a few baked versions to my liking. They turned out freaking awesome! All the yumminess without any of the guilt. Okay, maybe not completely guilt free but a heck of a lot better than the deep fried version. The best part? No one could even tell they were baked until I told them. They were THAT good.

Homemade Baked Churros & Chocolate Dip
Serves 10
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Baked Churros
  1. 1/2 cup unsalted butter
  2. 1 cup water
  3. 1 cup flour
  4. 1 teaspoon vanilla extract
  5. 2 tablespoons light brown sugar
  6. 3 room temperature eggs
  7. 1/2 teaspoon salt
Cinnamon Sugar Coating
  1. 1/2 cup sugar
  2. 1/2 teaspoon salt
  3. 2 teaspoons cinnamon
Chocolate Dip
  1. 2 cups milk
  2. 1 cup chocolate chips
  3. 1 teaspoon cornstarch mixed into 2-3 teaspoons of water
  4. 1/2 teaspoon vanilla
  5. dash of cayenne pepper (optional)
Homemade Churros
  1. Preheat oven to 375 degrees
  2. In a medium saucepan, combine water, butter. salt, and sugar and bring to a simmer.
  3. Remove the pan from heat and mix in the flour thoroughly
  4. Slowly add in one egg at a time until it is fully mixed in and the dough resembles mashed potatoes. Once the eggs are incorporated, add the vanilla.
  5. Quickly, spoon the dough into a pastry bag with a large star tip. (I used Wilton's 1M)
  6. Pipe thick rows of dough onto a baking pan lined with a silpat or parchment paper. Use a butter knife to end each row.
  7. Bake for about 15-20 minutes until they are golden brown. Let the churros cool in the warm oven for another 10 minutes. (Prepare the chocolate dip during this time)
  8. Toss the churros in a ziplock bag with the cinnamon sugar mix.
Chocolate Dip
  1. In a small saucepan, bring the milk to a simmer.
  2. Slowly whisk in the chocolate until it is completely melted.
  3. Once the chocolate is melted, whisk in the cornstarch and water mixture. The cornstarch must be pre-mixed with water first or it will become clumpy in the chocolate dip.
  4. Continue to cook the mixture on low heat for 2-3 minutes until the mixture begins to thicken.
  5. Remove the saucepan from heat and mix in the vanilla extract and cayenne pepper.
  6. Pour into a small bowl and serve with your churros.
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Comments

  1. Just made this omg it is amazing!

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