When growing up I remember having Disneyland seasonal passes in California and I went to Disneyland at least once every other week. And every time I went the smell of churros in the park was what made it for me. I still remember the whole experience. So I wanted to see if I could create the experience again but maybe save a few calories and make it a bit healthier so it isn’t such a guilty pleasure. So instead of deep frying it and all the processed stuff in it this homemade recipe allows me to bake it from scratch. TRY IT OUT!
Can make cool shapes, so can desire personal churros for family and love ones!. It can be a baking project for you and your kids. The recipe is so easy that anyone can do it!
2 tablespoons light brown sugar, packed
1/2 teaspoon table salt
1/3 cup margarine or unsalted butter (I used tub-style Earth Balance Whipped Buttery Spread)
1 cup all-purpose flour (I used King Arthur unbleached)
2 large eggs
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon (or to taste)
1. Preheat oven to 425°F. Cover two baking sheets with parchment paper; set aside.
In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.
2. In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
3. Transfer dough to a piping bag or pipe the dough in a zip-top bag with the corner snipped, but the churros will be ridge-less
4. Pipe dough into long thin lengths on the parchment covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2-inches of space between the churros.
5. Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you’re baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
6. Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.