Homemade Baked Churros Recipe

1

Preheat oven to 400°F (200°C). Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line parchment paper; set aside.

2

In a medium saucepan, add water, brown sugar, salt, and butter. Place over medium-high heat. Heat until butter is melted and the mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.

(8oz/225g) water1 cupbrown sugar (white if you don’t have brown)2 tablespoons(5oz/143g) plain flour/ all purpose flour1 cup(1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped6 oz

3

Turn the heat to low and using a wooden spoon or silicone spatula, continue to cook the dough by smearing it constantly over the surface of the pan until it becomes thick and glossy, about ⏱️ 2 minutes. Then take it off the heat and set it aside.

4

In a jug, combine eggs and vanilla and whisk together.

(8oz/225g) water1 cup(5oz/143g) plain flour/ all purpose flour1 cuplarge eggs (at room temperature)3(1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped6 oz

5

Using your wooden spoon add incorporate a little of your egg mixture into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.

(8oz/225g) water1 cup(5oz/143g) plain flour/ all purpose flour1 cuplarge eggs (at room temperature)3(1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped6 oz

6

Continue adding your eggs until combined

(8oz/225g) water1 cup(5oz/143g) plain flour/ all purpose flour1 cuplarge eggs (at room temperature)3(1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped6 oz

7

Transfer your dough to a piping bag fitted with a star nozzle.

8

Pipe dough into long churros on the parchment-covered pans. Make sure to pipe them nice and thick. Do this by putting pressure on the bag and piping slowly.

9

Leave about 2 inches of space between the churros.

10

Bake for around ⏱️ 18-22 minutes or until golden brown. THEN turn off the oven and leave them in there for ⏱️ 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.

11

Combine sugar, cinnamon, and salt in a ziplock baggie.

(8oz/225g) water1 cup(5oz/143g) plain flour/ all purpose flour1 cupcinnamon1 tsp(1 cup/180g) bittersweet chocolate (at least 58% cacao), chopped6 oz

12

Take the churros straight from the oven and toss them in the mixture until well covered. It is best to do this when the churros are warm and fresh from the oven.

13

Enjoy your homemade churros with my decadent and thick hot chocolate