Fun fact: I never liked churros until this past year! Now I’m obsessed and have been making them every week for like a month.
These aren’t the healthiest (full of sugar and butter) but damn they are good and at least they aren’t fried like most churros.
Recipe inspired by Cooking Class
I let Cruz try one for the first time the other day, might be the last cuz the sugar/cinnamon mix got everywhere!! But she did love it! 🙂
- 1/2 cup milk (any kind works, I use unsweetened almond milk)
1/2 cup water
3 tbsp butter, softened and diced up (to melt faster)
1 cup all purpose flour
1/2 cup sugar
2 tsp ground cinnamon
1/2 stick of butter (to make the sugar/cinnamon mix to stick to the dough)
1. Preheat oven to 400*F. In a medium saucepan bring to boil the milk, water, and butter. Then mix in flour.
2. Transfer dough to a bowl to allow it to cool down.
3. Meanwhile, in a wide bowl mix the sugar and cinnamon for the coating. And melt the 1/2 stick of butter in a wide bowl.
4. Use a star tip and pipping bag to make the signature churro look. If you don’t have pipping tools, get creative and use a ziplock bag by cutting a corner.
5. Bake churros for 25-28 minutes, turning halfway around 12-14 min to evenly bake all sides. Set up your station, baked churros, melted butter, sugar/cinnamon mix, and a rack or container to place the finished churros in.
6. Dip the entire churro in the melted butter and immediately coat with sugar/cinnamon mix.7. Store in fridge in an air tight container.