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Baked Churros with Dipping Sauces

SERVINGS: 9 | Prep Time: 20 MINS | Cook Time: 35 MINS

    Everyone loves freshly made churros, but not everyone loves to deep fry, so we’ve created a baked version that cuts out the oily mess. Dip these Baked Churros into a Roasted Strawberry or Chocolate-Peanut Butter Sauce for an extra treat. 

    INstructions:

      1. For chocolate-peanut butter sauce: Place heavy cream in a small saucepan and place over medium heat. Once cream simmers, remove from heat and add chocolate and peanut butter. Allow mixture to sit, unstirred, for about 5 minutes to allow the chocolate to melt. Whisk mixture together until creamy and smooth. Transfer to a serving bowl and set aside.
      2. For roasted strawberry sauce: Preheat oven to 375˚F. In a baking dish toss together strawberries, 1 tablespoon of honey, oil and vinegar until completely combined. Roast for 10-12 minutes. Cool roasted strawberry mixture for 30 minutes. Transfer roasted strawberries, the remaining honey and lemon juice to a blender and blend (with the center cap off and covered with a clean towel) until smooth. Transfer to a serving bowl and set aside.
      3. For churros: Preheat oven to 400˚F. Pour water, butter, sugar and salt into a medium pot, place over medium-high heat and bring to a boil.
      4. Reduce heat to medium, add flour and quickly stir with a wooden spoon until dough forms and lumps have been pushed out. Continue to stir for 2 to 3 minutes to eliminate any raw flour flavor. 
      5. Transfer mixture to a stand mixer, fitted with a paddle attachment, turn the speed on medium and allow the steam to escape. 
      6. With the motor running, carefully eggs to the mixer one at a time and continue to beat until a thick and sticky batter forms. 
      7. Scoop the mixture into a piping bag fitted with a large star tip (size:7ST).
      8. Pipe batter onto a parchment lined baking sheet, about 6 inches long and 2 inches apart.
      9. Bake for about 20 minutes or until churros are golden brown and have puffed up. 
      10. Shut the oven off and allow churros to sit in the oven for an additional 15 minutes (this helps to dry them out a little more, keeping the exterior crisp).
      11. Pour sugar and cinnamon into a large baking dish and shake around and whisk to mix together.
      12. Once churros are done, transfer into the cinnamon sugar mixture (a few at a time) and shake up until churros are well coated.  Serve immediately with dipping sauces.

    Crank up your cooking tip:

    Only coat the ones you’ll eat immediately in cinnamon and sugar; the rest should be stored in an airtight container and refrigerated for up to 3 days. To refresh, place churros onto a baking sheet and bake at 375˚F for 10-12 minutes before tossing in cinnamon-sugar. Speed this process with the PowerPlus™ No Preheat feature on the Frigidaire Professional Double Wall Oven.

Ingredients:

Churros

  1. 1 cup water
  2. 1/2 cup (1 stick) salted butter
  3. 2 TBSP. light brown sugar
  4. 1/2 tsp. salt
  5. 1 cup all purpose flour
  6. 3 large eggs, room temperature

Cinnamon-Sugar coating

  1. 1/2 cup sugar
  2. 2 1/2 tsp. cinnamon

roasted strawberry dipping sauce

  1. 1 pint strawberries, hulled and chopped
  2. 3 TBSP. honey, divided
  3. 1/2 TBSP. extra virgin olive oil
  4. 1 tsp. balsamic vinegar
  5. 1 TBSP. fresh lemon juice

chocolate-peanut butter dipping sauce

  1. 3/4 cup heavy cream
  2. 1/2 cup chopped bittersweet chocolate
  3. 2 TBSP. creamy peanut butter

 

Kitchen Tools:

  1. Stand mixer
  2. Piping bag fitted with a large star tip (size:7ST)