GF Baked Churros

Ingredients

Instructions

1. 1

   MAKE THE DOUGH BASE: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a medium saucepan, combine water, butter, 2 tablespoons sugar, and salt. Bring to a rolling boil over medium-high heat, stirring occasionally until butter melts completely.

2. 2

   ADD FLOUR: Remove pan from heat immediately. Add all the flour at once and stir vigorously with a wooden spoon. Keep stirring for about 1 minute until the mixture forms a ball that pulls away from the sides of the pan. This is called a panade.

3. 3

   ADD EGGS: Let the dough cool 5 minutes. Add eggs ONE at a time, beating vigorously after each addition until fully incorporated before adding the next. The dough will look separated at first, then come together smooth and shiny. After all eggs, stir in vanilla. The dough should be thick but pipeable.

4. 4

   PIPE THE CHURROS: Fit a piping bag with a large open star tip. Fill the bag with warm dough. Pipe 4-inch long strips onto the parchment, leaving 2 inches between each. Squeeze firmly and pull away at an angle, releasing pressure to cut the dough cleanly.

5. 5

   BAKE UNTIL GOLDEN: Bake 20-25 minutes until golden brown and crispy. Do not open the oven door during the first 15 minutes or they may deflate. They are done when deep golden and feel light when lifted.

6. 6

   COAT IN CINNAMON SUGAR: While churros bake, mix 1/2 cup sugar with cinnamon in a shallow dish. Remove churros from oven and immediately roll each one in the cinnamon-sugar while still hot. Place on a wire rack.

7. 7

   MAKE CHOCOLATE SAUCE: Chop chocolate into small pieces and place in a heatproof bowl. Heat cream in a small saucepan until it just begins to simmer. Pour hot cream over chocolate, let sit 1 minute, then stir until smooth and glossy. Serve churros warm with chocolate sauce for dipping.