Baked Churros

 Alex and I used to have a ritual surrounding our Costco trips. As soon as we stepped into the store we would split up: one of us gets started on the shopping list while the other goes and waits in line for churros. We did this every single time. We switched to BJs and the ritual didn't translate because the churros tasted different.

I had been wanting to give churros a try but was always hesitant because of the frying. I know frying is what makes them deliciously crispy but I don't like the mess frying makes in my kitchen. So I was really happy when I saw this recipe for Baked Churros and thought they would be perfect to make for Cinco de Mayo. These churros were really good and super easy to make. Definitely lighter and more like a puff pastry but I think that has everything to do with them being baked. Alex and Cati both loved these and Alex described them as a snickerdoodle mixed with a cloud and like grabbing heavenly cinnamon-sugar clouds.

Baked Churros
Source: The Baker Chick
Yields approximately a 8" dozen churros

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 flour and stir to combine. Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well 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 15-20 minutes or until golden brown, and when a toothpick comes out clean. Spray churros lightly with cooking spray, and one at a time, transfer them to a square tupperware, or shallow baking dish and sprinkle with cinnamon sugar. Shake it around to make sure they are well-coated.