Delicious Baked Churro Bites (Print Version)
# Ingredients:
→ Dough
01 -
310 ml water
02 -
70 g unsalted butter, chilled
03 -
28 g brown sugar, packed
04 -
0.5 g fine salt
05 -
160 g plain flour
06 -
5 ml vanilla essence
07 -
2 large eggs
→ Finishing
08 -
28 g unsalted butter, melted
→ Cinnamon Sugar Mixture
09 -
67 g granulated sugar
10 -
8 g ground cinnamon
11 -
1 g salt
# Instructions:
01 -
In a saucepan over medium heat, combine water, chilled butter, brown sugar, and fine salt. Bring to a simmer. Add flour all at once, then cook, stirring continuously, until a soft sticky dough forms and a starchy film appears on the pan base, about 5 minutes. Continue cooking for 1 more minute, scraping up the film with a spoon.
02 -
Transfer dough to a mixing bowl and allow to cool for 10 minutes. Mix in vanilla essence. Add eggs one at a time, fully incorporating each with a spatula before adding the next. Mix until the mixture becomes smooth and glossy.
03 -
Preheat oven to 220°C. Line two baking sheets with parchment paper or silicone mats. Spoon dough into a pastry bag fitted with a star tip. Pipe 8–10 cm ropes onto trays, leaving space between each. Use the back of a knife to neatly cut dough after each pipe.
04 -
Lightly mist the piped dough with vegetable oil spray and generously spray the pan with water. Bake for 20–25 minutes until puffed and golden brown on the edges. Turn the oven off, vent briefly, then leave churros inside for 10 minutes with the door slightly ajar.
05 -
Remove churro bites from the oven. While still warm, brush with melted butter in batches of 6. Place into a bag with the cinnamon sugar mixture and toss gently to coat. Repeat until all are evenly coated.
# Notes:
01 -
Letting the dough cool before adding eggs prevents curdling and yields a smoother texture.
02 -
A star-tipped pastry nozzle gives the signature ridged churro appearance and ensures even baking.