Baked churros

by | Mar 23, 2015 | Baking, Breakfast, Dessert, Lunch/Snacks, Recipe | 3 comments

I’m not one much for food trends and tend to make do with what I have. If I don’t have an ingredient for a particular recipe, I’ll substitute or not make it at all. Churros seem to be the ‘new kid on the block’ with every cafe selling them and churro vendors appearing at theme parks and markets. I’ve tried them once or twice and to me, they’re just a different shaped doughnut. There is quite a bit of history to them. Some say they originated in China of all places, where the Portugese tasted this originally salty pasty, and then going on to recreate it with sugar. Spanish shepherds then cooked the tasty snack while out herding sheep with nothing but flour, water, oil and an open fire. And so the churro began. 

I’ve got no intentions of heading out to buy any special equipment to make them or even try to make them as per the recipe. Instead, for our lazy Sunday morning brunch, I had planned to make French toast with a block loaf I had which wasn’t fresh anymore. I wondered if I cut the loaf into thick slices and then ‘sticks’, could I create something like a churro and so my version of a Baked Churro was born.

You could use any leftover bread, bread rolls or bread sticks. I found the block loaf was perfect to cut the big chunks of bread suitable for dipping and then baking. I just cut off the crusts.

I was going to fry them in an oil/butter combination but then thought about just dipping them lightly into this mixture of melted butter, beaten eggs, brown sugar, vanilla and cinnamon, put them on a rack https://talsona.com/people/brobby-paulsen/ over a baking pan and bake them, which turned out the best way. (I did just over bake them slightly and some were a little burnt on the edges but still tasted okay.)

You only need to quickly turn them in the butter mixture as you don’t want the bread soaking up too much of the liquid. I had 15 bread sticks and it was just enough mixture.
To accompany the ‘churros’, I had a bit of dark chocolate left in the pantry and I just broke it up and microwaved it in 30 second bursts until it was melted. I also served a small bowl of golden syrup. (I didn’t have any maple syrup.)
After they came out of the oven, I rolled them in a white sugar/cinnamon mix. The whole house smelled gorgeous with a buttery cinnamon smell wafting through. 

They were demolished by the kids. Even Miss Fuss Pot gobbled them up. Now that’s saying something. A definite keeper for a Sunday morning brunch or afternoon snack.

Baked Churros

  • day old bread, cut into sticks (or bread rolls, bread sticks)
  • 125gm butter, melted
  • 1 tbs brown sugar
  • 2 eggs, beaten
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • extra cinnamon and white sugar for rolling
  1. Preheat oven to 170 deg C.
  2. Mix melted butter, brown sugar, beaten eggs, cinnamon and vanilla extract.
  3. Dip bread sticks into butter mixture lightly and place on a wire rack over a baking pan.
  4. Bake for approximately 10 mins in oven or until golden brown.
  5. Roll in cinnamon/sugar mixture.
  6. Serve with melted chocolate and/or maple or golden syrup.

(PS You’ll have to excuse my photos. They really don’t do the recipe justice. I took these quickly with my mobile phone which doesn’t have a very good camera and I’m a dodgy photographer anyway!)

3 Comments

  1. RJ Bowyer
    RJ Bowyer on March 25, 2015 at 10:15 am

    YUM! I'm all for any fad that makes eating donuts trendy:) #TeamIBOT

  2. Becky from Becky and James
    Becky from Becky and James on March 30, 2015 at 9:28 am

    Ohhh this sounds delish. Thanks for sharing. I have pinned so that I can add all the ingredients I don't have to the shopping list.

  3. Marilyn Clark
    Marilyn Clark on May 27, 2015 at 8:26 pm

    WOW Anne these look sinfully delicious!