Meatless Monday: Baked Churros
It’s almost Cinco De Mayo and I’m in the mood for Mexican food! One thing I simply cannot resist is churros. It’s basically like a donut but more crunchy and cinnamon-y. What’s not to like about fried dough covered in cinnamon sugar?
My family loves going downtown Los Angeles to Olvera Street and indulging on fresh churros, but we obviously cannot do this every day. They are fried for goodness sake. But, now that I’ve found a baked recipe, I’m thinking maybe every other day is ok? Just for me. I’ll only let the kids have them every third day. That’s good parenting!
Sylvie was so excited to make these not only because they are such a treat, but she also loves to use a pastry bag. This is really the key to making them look and feel just like fried churros.
My little guy even got in on the action by shaking the cinnamon sugar and churros together in a paper bag.
I’m here to tell you that baking are just as delicious and irresistible as their fried friends. Ole!
Reduced Guilt Baked Churros adapted from Isabel’s Cantina cookbook [1]
Prep Time: 10 mins Cooking time: 15 mins
Ingredients:
1/2 cup unsalted butter
1/2 teaspoon salt
1 cup water
1 cup all purpose flour
3 eggs
1 teaspoon vanilla
1/2 cup cinnamon sugar
cooking spray
Preheat oven to 350 degrees. In a medium saucepan combine the butter, salt and water. Bring to a boil over medium high. Remove from heat add the flower and stir to combine. Place dough into the bowl of an electric mixer with the paddle attachment. With the mixer on medium low add one egg at a time making sure each egg in combined before adding another. When all the eggs are are combined add the vanilla. Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8 inch rows of the dough with at least 1 inch between each churro. Bake in the oven for 15 minutes or until toothpick comes out clean. Place cinnamon sugar in a paper bag. Spray one churro lightly with cooking spray, place it in the bag and gently shake until coated. Repeat until all the churros are finished. Makes about 10 churros.
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[1] Isabel’s Cantina cookbook: http://www.isabelscantina.com/cookbook.php
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