Ohhhhhh do I have a special treat for you! One of my favorite fair foods of all times, Churros!! But my Churros are not traditional Churros, they are baked and not fried, and let me tell you, you wouldn’t notice the difference!
These babies are simply perfect, loaded with cinnamon and sugar and the dough is soft, with a slight crunch on the outside. They are the perfect Churro! Not only are they totally delicious, but they are also so easy to make. I was shocked on how easy they were! I Googled the recipe and I found one on Latina’s magazine website. I was a little afraid, but it seemed easy enough, so I thought I would give it a shot and by golly, it worked like a charm!!!
All you do is melt some butter, salt and sugar with water, mix in some flour and egg and bam you have batter! Churros on its way. I filled my pastry bag, using a star shape tip (Wilton 1M size) and then I started piping out the dough. The dough was all nice and warm as I placed on my cookie sheet. Baked these bad boys for about 13 minutes and the smell ohh the smell of them baking is fantastic!
Once I took my Churros out of the oven, I let them sit for about a minute so they weren’t to soft and then shook them in a baggie with cinnamon and sugar. Then started munching. For the sugar I used my NuNaturals Presweet Tagatose. If you haven’t tried it, its fantastic substitute for sugar. I love the stuff and I always keep it on hand. In case you don’t know what Presweet Tagatose is, it’s a naturally-occurring sweetener found in milk, fruits and vegetables. It is 92% as sweet as sugar. I love it!!!
- 2 tbsp. brown sugar
- ½ tsp. salt
- ⅓ cup light or reduced-fat butter (I used Smart Balance Light with Flaxseed Oil)
- 1 cup all-purpose flour
- ½ cup Egg substitute or 2 eggs
- ½ tsp. vanilla extract
- ¼ cup sugar or Presweet Tagatose
- 1 tsp. cinnamon (or to taste)
- Preheat the oven to 425°F, Line two baking sheets with parchment paper and coat with cooking spray; set a side.
- In a medium saucepan, combine 1 cup water, brown sugar, salt, and butter and bring to a boil. Remove from heat and add flour, stirring with large wooden spoon until well blended.
- In a bowl, combine egg substitute and vanilla. Stir into flour mixture until completely incorporated. Spoon dough into pastry bag with large star tip (I used Wilton #1M). Squeeze dough onto baking sheet in 4-inch strips, leaving space for each churro to expand. Bake for 10 - 13 minutes or until lightly golden brown.
- In a large plastic or paper bag, combine sugar substitute and cinnamon. Add the hot churros, about 5 at a time and shake to cover. Serve warm.
Calories per Churro using granulated sugar: 36.3, Fat: 1.1, Cholesterol: 0, Sodium: 40, Potassium: 7.1, Carbs: 6.1, Fiber: .01, Sugar: 2.7, Protein: .05
This was a fun recipe to make and glad I did it. I do have to tell you, I normally freeze treats like this and I did freeze these and my Husband said they were mushy. I know they are best as soon as you make them, but I took a chance to see how they would be defrosted at room temperature. Not a good idea. If you are like me and you like to freeze everything, don’t freeze the Churros! Enjoy them the day you make them. They do last all day! 🙂
Have a great day!