Home-made Baked Churros

I was approached with a challenge to try to make a churro cake (that would have to travel 1.5 hours and still taste good) so as a test to this challenge I wanted to bake churros. The baking of churros was a success, but they still would not last a 1.5hour drive, so instead for that person I am making them another cake (stay posted). But, I have no conquered churros!

Please note, that this batter can also be used for frying churros , but I chose baking as a healthier alternative. Furthermore, the amount of churros the batter makes depends on how many people you are serving and the size/length of them. I ended up making 2 batches, to serve 10 people, and each churro was about 15-20cm long.

Recipe guided by: http://www.kitchenbutterfly.com/2010/11/28/how-to-make-churros-and-chocolate/#more-3570

Ingredients

1 cup water
75g unsalted butter 
1/2 teaspoon fine seasalt
2 tablespoons caster sugar
2 loose, levelled cups / 220g plain or all-purpose flour, sifted
2 whole eggs, lightly beaten

Method:

1. On medium to high heat combine water, butter, salt and sugar in a deep saucepan. Allow the butter to melt without stirring and ensure it doesn't burn (if bubbles start to appear before all butter has melted, remove from heat). Continue to let butter melt.

2. Once the butter melts, allow to boil and then take off heat.

3. Add in flour, and combine with a wooden spoon and place back on heat.

4. Stir continuously with wooden spoon, until the batter is incorporated and looks similar to mash potato. Take off heat. (I started with a whisk, realising it was a bad idea and used a spoon)

5. Leave dough to cool for 10 minutes.
6. Add eggs to the dough, and incorporate using an electric mixture on low speed until dough thickens. Leave to cool.

7. Pre heat oven to 180 degrees Celsius.

8. Once dough has cooled, place in a piping bag with a star shaped tip, and squeeze straight onto a tray lined with baking paper.

9. Bake for 15-20 minutes, or until slightly brown.

10. Brush lightly with melted unsalted butter and dust with cinnamon sugar.

I served mine with some melted milk chocolate on the side. They were nice and crunchy on the outside, and light and fluffy on the inside.

Good food, good times!