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Baked Cinnamon Sugar Churros with Chocolate and Coconut Recipe

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4.1 from 36 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 30 servings

Description

This baked churros recipe offers a lighter, oven-baked alternative to traditional deep-fried churros. Crispy on the outside and soft on the inside, these churros are dusted with cinnamon sugar and served with a rich white chocolate and coconut dip. Perfect for a sweet treat or party snack, the recipe uses simple ingredients and an innovative baking method with steam to achieve the classic churro texture without frying.

Ingredients

Churros Dough

  • 230 ml (1 cup minus 2 tsp) cold water
  • 120 g (1/2 cup) unsalted butter
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp soft brown sugar
  • 160 g (1 1/3 cups) plain (all-purpose) flour
  • 3 medium eggs

Baking Setup

  • 240 ml (1 cup) boiling water (for steam in oven)

Topping and Dipping

  • 200 g (1 cup) white caster sugar (or superfine sugar)
  • 2 tsp ground cinnamon
  • 3 tbsp melted butter
  • 200 g (7 oz) white chocolate (broken into pieces)
  • 5 heaped tbsp dessicated/shredded coconut

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 200°C (400°F) fan. Line two baking sheets with silicone baking mats or baking parchment to prevent sticking.
  2. Make the Dough Base: In a saucepan, combine cold water, unsalted butter, salt, vanilla extract, and soft brown sugar. Bring to a boil, then simmer for 1-2 minutes until the sugar fully dissolves.
  3. Add Flour: Lower the heat to low and add the plain flour, stirring continuously with a wooden spoon. The mixture will thicken and begin to pull away from the sides of the pan. Remove from heat.
  4. Incorporate Eggs: Gradually add the eggs one at a time, stirring with the wooden spoon after each addition until incorporated. Avoid over stirring to maintain proper texture.
  5. Pipe Churros: Transfer the dough into a piping bag fitted with a large star tip (Wilton #1M recommended). Pipe rows of 8-10 cm lengths onto the prepared baking sheets, leaving 2-3 cm spacing between churros to allow expansion.
  6. Add Steam to Oven: Place a separate baking tray with 1 cup of boiling water on the oven floor to create steam. This helps the churros stay soft inside while developing a crispy exterior.
  7. Bake Churros: Place the churro trays in the oven and bake for 20-25 minutes until they are golden brown and crisp on the outside.
  8. Melt Chocolate: Just before baking finishes, melt the white chocolate in a heatproof bowl over a bain-marie or microwave in 30-second bursts, stirring in between to prevent burning. Transfer melted chocolate to a serving bowl.
  9. Prepare Coating: Mix caster sugar and ground cinnamon together on a large plate. Place the dessicated coconut in a separate small bowl.
  10. Coat Churros: Remove churros from the oven and brush them generously with melted butter. Immediately roll them in the cinnamon sugar mixture to coat evenly.
  11. Serve: Arrange churros on a serving platter and serve alongside the melted white chocolate and desiccated coconut for dipping.

Notes

  • Use a piping bag fitted with a large star tip to achieve the classic churro ridges and crispiness.
  • Adding boiling water to the oven creates steam, which ensures the churros remain tender inside while crisp on the outside.
  • Do not over stir the dough after adding eggs to avoid dense churros.
  • Serve churros immediately for best texture and taste.
  • For variations, substitute white chocolate with dark or milk chocolate according to preference.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Find it online: https://quickandsweetrecipes.com/baked-cinnamon-sugar-churros-with-chocolate-and-coconut-recipe/