Raise your hand if you’re in the midst of baking season!! I know I am!
There’s something about the chillier weather, apple picking and corn mazes that just make me want to bake. I always get in that pumpkin donut/cinnamon churro/apple turnover mood. So it’s no surprise that I baked up the best baked churros recently!
Usually I’ll fry up some donuts or churros after we go apple picking, but we always feel so heavy and greasy after eating fried treats. Because I just couldn’t stand feeling that way again this year, I decided to bake them. And let me tell you, it was the best decision!
If done right, baked churros taste just as delicious, if not more delicious than fried ones. Seriously! They still get wonderfully crispy on the outside and soft and fluffy on the inside. I mean, you just can’t pass that up.
Plus, there’s no messy oil splattered all over your kitchen, no standing over hot oil while trying to adjust the temperature, and they’re so much healthier.
The only down side? They’re not nearly as heavy or greasy, so you end up eating A LOT. MORE…
I seriously can’t wait to serve these with company alongside some hot apple cider. They make the perfect dessert on a chilly night and are seriously so pretty and unique to serve with friends.
For all of you who are into the presentation like me, you can add cinnamon sticks, fresh fruit, orange zest, whipped cream or flowers (like I did) alongside them.
I recommend serving them with a chocolate ganache or dulce de leche for dipping.
My Orange Chocolate Ganache Sauce Recipe would be AMAZING with these.
I also recommend making them the same day that you’re planning on having company to ensure they are extra crispy and fresh. I’m planning on making them for friday night with friends, so I’ll make them a couple hours before guests arrive and keep them warm until we’re ready for them.
And since they’re so easy to make and only require like two dishes, they’re very doable to whip up just a couple hours before company arrives.
Now seriously, what better recipe can ring in fall than this?!
- 1 cup water
- 5 tablespoons unsalted butter or margarine
- 2 tablespoons brown sugar
- 1/4 teaspoon kosher salt
- 1 cup all purpose flour
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 3-4 tablespoons unsalted butter, melted
- 1 1/2 teaspoons ground cinnamon or pumpkin spice, to coat
- 1 cup granulated sugar, to coat
- Melted chocolate, to taste
- Orange zest, to taste
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
- Combine the water, butter, brown sugar and salt together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir vigorously until the flour is completely incorporated and forms into a ball, about 1 minute. Remove from heat and add one egg until combined. The mixture will look curdled at first, but will begin to come together as you mix. Add in the remaining egg and vanilla until combined and smooth.
- Allow the dough to cool slightly before placing into a pastry bag fitted with a star tip.* See note.
- Pipe the dough about 7 inches long onto the prepared baking sheets, using a knife to cut off the ends. I like to pipe mine with a slight curve for a homemade and authentic look.
- Bake for 25-30 minutes or until lightly golden and cooked through.
- In the meantime combine the cinnamon (or pumpkin spice) and granulated sugar on a large plate.
- Once the churros have baked, immediately brush them with melted butter and then dunk into the cinnamon sugar mixture coating all sides.
- Drizzle with melted chocolate and sprinkle with orange zest right before serving, if desired.
- Serve warm.