Baked Churros with Chocolate Dipping Sauce
Crisp, ridged churros baked instead of fried, rolled in cinnamon sugar and served with a warm dark chocolate dipping sauce. Golden outside, tender inside.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
Beating the eggs into a slightly cooled dough keeps them from scrambling, and a star tip gives the ridges that crisp up in the oven. Churros are best the day they are made, but any leftovers re-crisp in a hot oven in a few minutes.
Method
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Heat the oven to 400°F (200°C) and line two baking sheets with parchment paper.
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In a medium saucepan, bring the water, 6 tablespoons butter, 1 tablespoon sugar and the salt to a full boil. Add the flour all at once and stir hard with a wooden spoon for , until a smooth dough pulls away from the sides.
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Cool the dough for , then beat in the eggs one at a time, followed by the vanilla, until glossy and smooth.
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Spoon the dough into a piping bag fitted with a large star tip. Pipe 5-inch lengths onto the sheets, spaced 2 inches apart, snipping each with scissors.
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Bake for , until deep golden and crisp.
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While the churros bake, heat the cream in a small saucepan until it just steams. Pour it over the chocolate, wait , then stir in 1 tablespoon butter until smooth.
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Mix the 1/2 cup sugar and the cinnamon on a plate. Roll the warm churros in the cinnamon sugar and serve with the warm chocolate sauce.
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