Baked Mini Churro Bites Recipes

BAKED CHURRO BITES RECIPE BY TASTY

Baked Churro Bites Recipe by Tasty image

Here's what you need: water, butter, brown sugar, salt, flour, vanilla extract, eggs, cinnamon sugar, chocolate

Provided by Hannah Williams

Yield 30 churro bites

Number Of Ingredients 9

Ingredients

1 cup water
⅓ cup butter
2 tablespoons brown sugar
salt, to taste
1 cup flour
1 teaspoon vanilla extract
2 eggs
cinnamon sugar, to coat
chocolate, melted, to taste

Steps:

Preheat oven to 350°F (180˚C).
In a saucepan over medium heat, melt the butter and brown sugar in the water and bring to a boil.
Turn off the heat and stir in the flour.
Take the pot off of the heat source, and mix in the vanilla, then the eggs one at a time.
Transfer mixture to a piping bag with a 5 point, or star, tip.
Pipe out thick 3-inch (8 cm) strips of churro batter onto a baking sheet covered with parchment, using a knife to release each piece from the piping tip, if needed.
Bake for 10 minutes, then broil until golden brown.
Dredge each churro in melted butter, then cinnamon sugar.
Serve with melted chocolate if desired.
Enjoy!

Nutrition Facts : Calories 43 calories, Carbohydrate 4 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, Sugar 0 grams

MINI CHURROS

Mini Churros image

Provided by Antonia Lofaso

Categories dessert

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 15

Ingredients

1 cup milk
Two 13.5-ounce cans sweetened condensed milk
1 cup heavy cream
1/2 teaspoon kosher salt
1 1/2 cups granulated sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
Pinch large flake sea salt
2 cups water
14 tablespoons butter
1/2 teaspoon kosher salt
1/2 cup granulated sugar
2 cups all-purpose flour
30 ounces (3 3/4 cups) canola oil, for frying
4 eggs

Steps:

For the caramel sauce: Add the milk, 1 can condensed milk, cream and then the remaining can condensed milk to a blender. Add the salt. Blend, starting on low and going all the way up to high, until smooth. Pour into a serving dish.
For the cinnamon sugar: Add the granulated sugar, brown sugar, cinnamon and sea salt to a shallow dish and mix together, breaking up any clumps with your fingers.
For the churros: In a medium saucepan over medium high heat, combine water, butter, salt, and sugar and bring to a boil. Add the flour and mix vigorously with a wooden spoon until mixture is the consistency of an elastic paste.
Add the hot mixture to the bowl of a stand mixer fitted with a paddle attachment and allow to cool to room temperature (do not refrigerate) for about 5 minutes.
Meanwhile, fill a Dutch oven with oil to come about 3 to 4 inches up the sides. Heat to 375 degrees F.
Turn the mixer on medium-low speed and add the eggs one at a time. Transfer dough to a piping bag. Pipe the dough in 3-inch pieces into the preheated oil. Fry until golden brown, 3 to 4 minutes. Drain on a paper towel-lined sheet tray and toss churros in the cinnamon sugar while they're still very warm. Serve churros in small waxed parchment bags with caramel sauce on the side.

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