Prep Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:40 minsTotal Time:1 hr 10 minsServings:12Yield:12 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:40 mins
Additional Time:
40 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupwater4tablespoonsunsalted butter2tablespoonspacked light brown sugar½teaspoonsalt1cupall-purpose flour2large eggs1teaspoonvanilla extract3tablespoonsgranulated sugar½teaspoonground cinnamon
Cook Mode(Keep screen awake)
Ingredients
1cupwater
4tablespoonsunsalted butter
2tablespoonspacked light brown sugar
½teaspoonsalt
1cupall-purpose flour
2large eggs
1teaspoonvanilla extract
3tablespoonsgranulated sugar
½teaspoonground cinnamon
DirectionsPreheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a baking mat.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. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. 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. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. 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.TipsEquipment: Parchment paper or baking mat, pastry bag with 3/4-inch open-star tip or 1-quart sealable plastic bagOriginally appeared: EatingWell.com, April 2017
Directions
Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a baking mat.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. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. 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. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. 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.TipsEquipment: Parchment paper or baking mat, pastry bag with 3/4-inch open-star tip or 1-quart sealable plastic bag
Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a baking mat.
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. Remove from heat. Using a wooden spoon, stir in flour until completely incorporated and the mixture starts to pull away from the sides of the pan. 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. (Alternatively, if using a 1-quart sealable plastic bag, fill it with dough and seal almost completely, leaving a small opening for air to escape from the top as you squeeze. 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.
Tips
Equipment: Parchment paper or baking mat, pastry bag with 3/4-inch open-star tip or 1-quart sealable plastic bag
Originally appeared: EatingWell.com, April 2017
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Nutrition Facts(per serving)106Calories5gFat14gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
