Churros bring back great childhood memories for me, we used to get them at the weekly market in my village in Spain, they’d be deep fried and sprinkled with lots of cinnamon sugar. Served in a paper cone. Crunchy and warm, and oh so good.
My version is baked instead of fried. Just because it can get a little heavy otherwise and it’s also less calories this way.
Traditionally these are served with hot thick Spanish chocolate but since I love Coffee, I have made us a Mocha Hot Chocolate. Basically the best of both worlds.
I have sprinkled the Churros with a cookie spice mix (pumpkin spice) .
Some people have this even for breakfast but they are great any time of day and even as a dessert .
- ½ cup unsalted butter or cooking margarine
- 1/4 teaspoon salt
- 1 tbsp. sugar of choice (I use coconut)
- 1 cup water
- 1 cup all purpose flour
- 3 eggs at room temperature
- 1/2 teaspoon vanilla
- 1 tsp. mixed spice (like pumpkin spice
- 1/4 C. powdered sugar of choice
- cooking spray
Preheat oven to 400° F / 200° C
In a medium saucepan combine the butter, salt, sugar and water. Bring to a boil over medium high heat.
Remove from heat add the flour and stir with a spoon to combine. Mixture will thicken…add the vanilla.
Leave dough in the saucepan, but beat it on low with a hand mixer, adding one egg at a time, mixing well before adding another. After adding each egg, the mixture will become wet and glossy, but after mixing on high for a few seconds it will thicken again.
Spoon the dough into a pastry bag fitted with a large star tip. Lightly spray a cookie sheet and pipe 8-inch rows of the dough with at least 1 inch between each Churro.
Bake in the oven for 15-20 minutes or until golden brown*, and when a toothpick comes out clean.
Mix spice and sugar in a shallow dish.
Spray Churros lightly with cooking spray, and one at a time, transfer them to the dish and sprinkle with spiced sugar. Serve immediately with Spanish hot Chocolate
Ingredients Spanish Mocha Hot Chocolate;
- 1/2 C. hot freshly brewed coffee
- 3 tbsp. cocoa
- 1/2 tsp. vanilla
- 5 tbsp. coconut sugar or of choice
- 2 c. full fat milk (or of choice)
- 2 tbsp. corn starch mixed with a little water
- Whipped cream to serves
- golden mini starts to decorate (optional)
Make the cup of coffee and mix in a saucepan with the cocoa, sugar and vanilla. Mix to dissolve sugar and cocoa completely. Add the milk and stir to combine. Heat until just begins to bubble. Add the corn starch slurry and combine well. Keep stirring frequently and heat thru until thickened, for about 5 more minutes.
Pour into cups and serve with whipped cream and dip the Churros in the hot mocha chocolate.
If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.