Spanish Churros: Oven\-Baked Hollow

Spanish Churros: Oven-Baked Hollow "Donuts" - Crispy Outside, Soft Inside (No Frying Needed!)

Tired of the same old breakfast? These classic Spanish churros will surprise your taste buds! Skip the deep-frying - this oven-baked version delivers golden, crispy "foreign-style donuts" with a rich buttery aroma that gets more fragrant as you chew. Perfect paired with milk or coffee.

Ingredients (Makes ~20 pieces)

Cake flour 100g (sifted)

Unsalted butter 45g (cubed)

Water 125ml

Granulated sugar 15g (adjustable)

Eggs 2 (about 80g beaten)

Salt pinch (optional)

Toppings: Cinnamon sugar/chocolate sauce (optional)

Step-by-Step Instructions

1.Make Pâte à Choux Dough

In saucepan, combine butter, water and sugar. Bring to boil

Remove from heat, immediately add all flour, stir vigorously until no dry bits remain

Continue stirring with spatula for 1 minute until smooth ball forms

2.Incorporate Eggs

Let dough cool slightly (to ~60°C/140°F)

Add beaten eggs in 3 batches, fully incorporating each before next addition

Final batter should slowly fall from spatula in a "V" shape

3.Piping Shapes

Fit piping bag with 18-tooth tip (or 1cm round opening)

Pipe 5-10cm lengths onto parchment-lined tray

Dampen finger to smooth any pointed ends

4.Perfect Baking

Preheat oven to 190°C (170°C convection)

Bake middle rack 20-25 mins until golden and puffed

Turn off oven, leave inside 2 more minutes before removing

Pro Tips

Temperature Control:

Stir dough quickly when adding flour to boiling liquid

Eggs must be added while dough is warm (not hot)

Use oven thermometer for accuracy

Secrets to Success:

Add all flour at once to boiling mixture

Maintain consistent pressure/speed when piping

Never open oven during first 15 minutes

Storage & Serving

Best Texture: Enjoy fresh from oven when crispiest

Storage: Cool completely, airtight container (reheat at 150°C for 5 mins)

Freezing: Freeze unbaked piped shapes, bake directly without thawing

Serving Suggestions:

Warm chocolate dipping sauce

Vanilla ice cream

Fresh fruit salad

FAQs

Q: Why didn't my churros puff up?

A: Batter may be too thin or oven temperature too low - ensure "V" shape consistency

Q: No piping bag?

A: Use sturdy plastic bag with corner cut, or shape by hand

Q: Can I prepare ahead?

A: Batter keeps 2 days refrigerated; piped shapes freeze 1 month

This Spanish classic is surprisingly easy to make at home - crispy golden shells give way to soft, sweet interiors bursting with comfort in every bite. Spend 30 minutes prepping on weekends, then enjoy international flavors on busy mornings. Whether with morning coffee or as afternoon tea, these churros are unforgettable treats!