Baked Churros

Churros are like a mexican version of donuts. They are best eaten the day of, because 
they retain their crispy texture and the sugar coating will not get soggy. This baked version is crispier than a regular churro (the type that are deep fried) BUT they are just as delicious! 










 Ingredients 
1/4 cup unsalted butter (does not need to be softened)
1/4 tsp salt 
1/2 cup water
1/2 tbsp all purpose flour
1 1/2 egg (see *note* on how to get 1/2 an egg)
1/2 tsp vanilla
cinnamon sugar (see *note*)

Method
Preheat oven to 350°F and line a large baking sheet with wax paper. In a medium saucepan, bring butter, salt, and water to a boil.

This is what your butter, water, salt mixture should look like.

Remove pan from heat and dump in flour. Use an electric beater to mix the flour and butter mixture together, it should resemble mashed potatoes. Beat in the eggs, one at a time. Add in the vanilla and mix well. Transfer batter to a pastry bag that has been fitted with a #21 star tip.

Pipe long strips of batter onto a parchment paper lined baking sheet.

Bake in the preheated oven for 10-12 minutes or until golden brown. Toss the churros in the cinnamon-sugar while they are still warm. Serve with chocolate sauce if desired.

*Note* to make the cinnamon-sugar, combine the cinnamon powder and icing sugar (also called "confectioners sugar") in a large bowl.

Beat 1 egg in a small bowl and simply use half of the liquid. 
                                                        Here's a little GIF I made of the process :)