We all know that Churros are a beloved street food in Spain and Mexico but did you know they're also popular in Uruguay. Often stuffed with chocolate, dulce de leche and even cheese. I'm making a baked version today to have with some caramel dipping sauce.
Ingredients:
1 cup water
75g butter
2 tablespoons sugar
pinch salt
125g flour
1 teaspoon vanilla essence
2 eggs
cinnamon and sugar to serve
Start by heating up the butter, water and sugar together in a pan. Bring it to a boil and then turn off the heat.
Stir in the flour and salt. The dough will come together nicely lifting from the sides of the pan to form a solid lump. Remove the pan from the burner.
Add the vanilla and one egg at a time and fully mix it in.
Put the mixture in a piping bag with a large fluted nozzle.
Pipe out 3 inch churros onto a lined oven tray.
Bake for 20 minutes until they're golden brown. Toss in cinnamon sugar and serve.
They were pretty great! We all enjoyed them with the caramel sauce. Baking them made churros much easier to make. Batch frying is so time consuming and messy. They made for a lovely dessert and I'd definitely make them again this way. Lovely!
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