Churros are one of our favourite snacks to eat, but we’re all too aware that they’re usually soaked in fat. The great thing is, they’re easy to make at home and we’ve got a healthier, baked version for you to try…
2 tablespoons light brown sugar, packed
1/2 teaspoon table salt
1/3 cup margarine or unsalted butter (we used the latter)
1 cup all-purpose flour
2 large eggs
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon (or more if you like it)
1. Preheat oven to 220°C. Cover two baking sheets with parchment paper, and set theses 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 the 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 it looks a bit like mashed potatoes in consistency.
3. Transfer the dough into to a piping bag (or use a sandwich bag, making as mall incision in one corner).
4. Pipe the dough into long thin lengths or circles 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 and golden brown in colour. Remove from the 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 220°C before putting in the next pan.
Serve with melted chocolate for dipping.
6. Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.