This is a baked version of churros, and I used Gemma Stafford’s recipe as a guide.
It turned out really well Alhamdulillah, and there was not a single churro left for keeps for the next day!
Crunchy on the outside, but super soft inside 😍
I had to make modifications to Gemma’s chocolate sauce to meet the dietary need of one who is lactose intolerant. But it still tasted awesome, and the remaining chocolate sauce can be set in the fridge to make a dreamy chocolate pudding 🙂
It looks like a lot of work, but it’s actually pretty quick and easy.
Here’s how we made it…
1 cup water
½ tsp vanilla
2 tablespoons sugar
¼ tsp salt
1 cup plain flour
3 eggs, at room temperature
Cinnamon sugar coating
¼ cups sugar
¼ tsp salt
2 cups lactose free skim milk
1 1/2 cups bittersweet chocolate chips
4 to 5 tsp cornstarch dissolved in a little water (it seems like a lot, but the skim milk is pretty thin)
Preheat oven to 200 degrees C.
Place two baking sheets on top of each other to bake the churros. This protects your delicate pastry. Line with parchment paper; set aside.
In a medium saucepan, add water, sugar, salt and butter. Place over medium-high heat. Heat until butter is melted and mixture starts to simmer. As soon as it is simmering, whisk in the flour. Whisk until there are no flour lumps and a dough ball has formed.
Now, using a wooden spoon you want to stir the dough around you pot and cook it for about a minute over low heat. The mixture will clump and pull away from the sides of the pan. Just do it for a minute, then take it off the heat and set aside.
In a jug, combine eggs and vanilla and whisk together. Using your wooden spoon add incorporate a little of your egg mix into your dough. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
Continue adding your eggs until combined.
Transfer your dough to a piping bag fitted with a star nozzle.Pipe dough into long churros on the parchment-covered pans. I made mine really long 😀
I hate wasting, so i just blob the remaining pastry stuck in the bag onto the pan as well…
Bake for around 20 minutes or until golden brown. Then turn off the oven and leave them in there for 10 minutes to dry a little. This step helps them keep their shape and not going flat once they cool.
Combine sugar, cinnamon and salt in a ziplock bag.
Take the churros straight from the oven and toss them in the cinnamon mixture while still warm. Dip into chocolate sauce and enjoy 🙂
Make the chocolate sauce while churros are baking:
Heat milk on stove till it reaches a simmer. Add in the chocolate chips, and whisk till melted. Whisk in your cornstarch mix and cook over low heat till the sauce thickens.