These baked churros make the perfect dipping sticks. They have a crunchy outside that's been rolled in cinnamon and sugar and a soft inside. You don't even have to worry about hot oil!
light brown sugar
1 + 1/3
Preheat oven to 400 degrees. Line a baking pan with parchment paper. Spray non-stick spray on the parchment paper to make sure there will no absolutely no sticking.
In a saucepan over medium heat, add in the water, butter, brown sugar, granulated sugar, and salt. Stir to combine and help dissolve the sugar. Continue to stir occasionally.
Let the water come up to a boil. The butter should be melted completely. Remove from the heat and immediately add in the vanilla and flour.
Stir until the flour is incorporated and forms a ball.
Make a well in the center of the dough. Add your first egg into the well and stir until the egg is completely worked into the dough.
Repeat the last step with the next two eggs.
Add the dough into a piping bag fitted with a 4B OR 1M tip. I chose a 4B. The dough is pretty thick and will take a little muscle to pipe out.
Pipe the churro dough in straight lines. I did 6 - 7 inch lines of dough and about 16 on the baking sheet.
Spray the churro dough with non-stick cooking spray.
Place into the preheated oven and bake for for 25 minutes until golden brown.
Remove from the oven and let cool for about 5 minutes.
Add the granulated sugar and cinnamon into a large storage bag. Seal it up and toss it around to mix it up.
Drop 3 - 4 baked churros in it at a time and roll around to coat them. Repeat with the rest of the churros.
I used a ganache to dip my churros in.
Baked Churros https://www.cookiedoughandovenmitt.com/baked-churros-2/