Skip the greasy mess and bake these healthier churros rather than frying them in oil.
The cinnamon-sugar-dusted classic Mexican dessert comes out of the oven crunchy on the outside and tender on the inside.
Combine water, butter, brown sugar and salt in a medium saucepan.
Cook over medium-high heat until the butter is melted and the mixture starts to boil.
Let cool for 5 minutes.
Whisk eggs and vanilla in a small bowl.
Add to the dough and stir until completely incorporated.
Transfer the dough to a pastry bag fitted with a 3/4-inch open-star tip.
Snip off a bottom corner, making a 3/4-inch-wide opening.)
Pipe the dough onto the prepared baking sheet to make 12 churros, each 4 inches long.
Bake the churros, turning once halfway, until puffed and browned, 25 to 30 minutes.
Combine sugar and cinnamon on a shallow plate.
Roll the hot churros in the mixture and transfer to a wire rack to cool for 10 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
