Baked churros

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 tsp Cinnamon, ground
  • 6 tbsp Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 9/16 cup Butter, unsalted

• Liquids

  • 1 cup Water

Found on everydaydishes.com

Description

Directions

• Preheat oven to 350 degrees and line a cookie sheet with parchment paper. Place a medium saucepan over medium heat. Add butter, salt, sugar and water. Allow butter to melt and water to come to a boil.
• Add flour all at once and quickly begin stirring to combine. Once dough comes together, continue stirring, over the heat, for 30 seconds.
• Remove from heat and begin stirring in the eggs one at a time, mixing well before adding the next. Work quickly—you don’t want the egg to cook before it can be mixed in. Alternately, you can use a food processor or a stand mixer using the same process of adding the eggs one at a time.
• When all the eggs are incorporated, stir in pure vanilla extract then spoon the dough into a pastry bag fitted with a large star tip. Pipe dough onto prepared baking sheet. You can make these any length you wish, just be sure to leave at least 1 between them to allow for rising.
• Bake 22–24 minutes or until they become dark golden brown and crispy. Remove from oven and cool completely on a cooling rack.
• Mix ¼ cup granulated sugar with ½ tsp cinnamon and add to a resealable plastic bag.
• Brush top and sides of cooled churros with melted butter then drop one or two at a time into bag with cinnamon sugar. Shake to coat and repeat with remaining churros. Enjoy these all by themselves or dip them in warm caramel or hot fudge sauce.