When I realized that Derby Day and Cinco Mayo were both this Saturday I wasn’t sure if I’d be able to find time to bake something festive for both. I’d been dying to share my recipe for Mint Juelp Cupcakes ever since I first made them for my Dessert Party last summer, so they won. (Or so I thought.) Two days ago as I was browsing Pinterest, I saw a Churro inspired dessert that started the following train of thought: “Are Churros hard to make? Ooh- deep fried…not so sure about that. Could I bake them?? Ooh..here’s a recipe that sounds SO easy. Yes! I will make them tomorrow!” And just like that, with a list of ingredients I already had on hand, I whipped these babies up in about 45 minutes.
Not only are these churros baked and not deep fried, but they honestly and truly come together in minutes. The ingredient list is short and all baking basics which make these a very easy last minute Cinco de Mayo treat. The soft dough is scooped into a pastry bag, piped onto a cookie sheet, and baked for 15 minutes. Then you roll the crispy churros in cinnamon and sugar, and if you’re like me, you burn your mouth eating one too soon. :)
Now that I know how easy it is to whip these up, I have lots of ideas for making them again. How cute would these be in mini form? I’m thinking they’d be a perfect to dip into some dulce de leche for a little Fiesta dessert? Oh man, now I want to go have more. (I’ve already had 3 today- that’s allowed right?) Olé!!! :)
- 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 heat.
- Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken and start to resemble the texture of mashed potatoes.
- 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. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again. (Alternately you can transfer the batter to your stand mixer bowl, I just think using a hand mixer saves a dirty dish.)
- When all the eggs are are combined add the vanilla. The dough will be thick and starchy, (still with a similar texture to mashed potatoes.)
- 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.) Makes about 10 churros.
*It's really important that you bake these until they are golden brown. If are 20 minutes yours are not, leave them until they are! My oven runs hot so yours may need a little longer!
Also- I have gotten a few comments mentioning a problem with the consistency of the batter. I made these several times since just to make sure I didn't make any mistakes. I have to say they consistently turn out for me.
I want to help though so I have edited the recipe with a few extra notes and descriptions! These really are one of the easiest and most delicious treats I made so I hope you all have success with them!
*I used a Ateco #847 Tip
Recipe adapted from: Cooking with my Kid via Isabel’s Cantina Cookbook