Baked Churros

Heya,

Over the 3rd lockdown, I was able to run a cookery class for year 7,8 and 9 in my school. The beauty of online lessons becoming more advanced was one of the few positives of this lockdown as it meant I was able to teach what I love to younger children. It was lots of fun making biscuits and cupcakes however, the girls enjoyed baking and cooking things they hadn't necessarily made before such as breadsticks, homemade pasta and churros. Churros week for cookery class was by far the most popular with almost 40 kids "zooming" in to bake along. We made churros and lots of dips and I was later informed about how much fun everyone had and how their families loved eating the churros. I have been making my own churros for almost 4 years now since I visited Spain with school in year 10. Despite primarily living off pasta when I was there (there seemed to be a lack of vegetarian food in the hotel!) I vividly remember the delicious fresh churros and wanted to create my own. As I don't have a fryer and my family tend to prefer less greasy dishes and desserts I wanted to try baking the churros but otherwise not differing the recipe greatly. This was a success and their crunchy ouside but soft inside makes these beauties the perfect dessert- especially sprinkled in cinnamon sugar and dipped in a rich chocolate sauce. I hope you love this recipe as much as my family, friends and everyone who came to cookery class do!

Here is my recipe for Baked Churros:

Ingredients: (Makes 20-25 depending on the length)

• 240ml Water
• 75g Butter
• 2tbs Brown Sugar
• 1tsp Almond/Vanilla Extract
• 125g Plain White Flour
• 2 Eggs
• Cinnamon Sugar, for dusting (This can be bough or made by mixing caster sugar with cinnamon in a 5:1 ratio)
• Chocolate Sauce, to dip (optional but recommended!)

Method:

1. Preheat the oven to 180'c, gas mark 4
2. Boil the water on a medium light, then add the butter until full melted
3. Stir in the brown sugar and Vanilla, then leave on a low light for 2-3 minutes
4. Remove from the hob leaving to cool slightly, then crack the eggs into the pan and mix quickly to avoid the eggs scrambling!
5. Gently fold in the flour until just combined
6. Spoon the mixture into a piping bag and pipe, using a 4b (open flower shaped) nozzle, 12cm long sticks on a grease-proofed baking tray
7. Bake for 10 minutes of until golden brown
8. When just out the oven, carefully, roll the churros around in the cinnamon sugar
9. Serve fresh and hot with the chocolate sauce
10. Enjoy!!

Comment below if you have made this bake or have any questions!
Lottie X