The ones that are pictured were fried in a mini deep fryer. If you bake them, they will come out a bit more dense and not quite as light. Still great though!
And into the deep fryer for 2 minutes…
~makes about 8 thin churros
1 c Water
1 Tbsp sugar
1/2 tsp Salt
1Tbsp Vegetable oil
1 cup Flour (I use Whole Wheat Pastry Flour)
1/4 tsp ground Cinnamon
1/4 c White Sugar
1/2 tsp ground Cinnamon
Mix water, sugar, salt, and oil in small pot over hight heat. Once the mixture comes to a boil, remove from heat and let it cool for several minutes.
Next, add flour and cinnamon. Stir until the dough is formed.
Place the dough into a piping bag or Ziploc bag. Cut a hole at the tip- whole should be no larger than 1/2″ in diameter.
You can fry or bake these. Directions to both options are below:
To Fry: Bring oil to 375º F in a deep fryer or pan.
Once the oil is boiling, pump the dough out into long strips or balls. Be sure that the churro isn’t too thick, otherwise the middle won’t cook thoroughly. Also, do not roll strips before baking them.
Fry for 2 minutes or until they are golden brown.
Remove from pan and place onto paper towel until slightly dried. Place into coating mixture.
To Bake: Preheat oven to 350º F.
Bake for 18-20 on a lightly greased cookie sheet. Turn over at 10 minutes.
Place into coating mixture. Enjoy!