Enjoy this fun street food in the comfort of your own home.
Yields: 12-16 churros (depending on piping size)
Churros
2 t. filtered water
2 T. grass-fed butter or virgin coconut oil
¼ t. sea salt
2 t. raw honey
1 c (35°F). blanched almond flour
¾ c. tapioca starch
1 t. vanilla extract
1 pastured egg
2-3 T. grass-fed butter or virgin coconut oil, melted
½ c. organic coconut sugar
1 t. ground cinnamon
Directions:
Preheat oven to 325F (165°C). Have a parchment-lined baking sheet ready.
Melt water, butter, sea salt, and honey in a small saucepan over medium low heat. Add almond flour and tapioca starch, mixing vigorously. Continue to mix until dough forms a ball and pulls from the sides of the pan.
Pour the dough into the bowl of a stand mixer. Beat on medium speed until dough cools and there is no longer steam rising from the bowl. Add the egg and vanilla extract and beat on high speed until combined, scraping the bowl occasionally. Dough should be thick and very sticky.
Scoop dough into a zip-top bag fitted with a coupler and large fluted piping tip (optional, churros can be piped without a tip). Secure the bag shut tightly (with an elastic fastener, if possible) and pipe churros to desired length. Bake 20-25 minutes, or until just barely golden.
While churros are baking, place melted butter in a shallow dish wide enough to fit the churros. In a separate bowl of the same width, combine coconut sugar and ground cinnamon.
When churros are finish baking, immediately dip in butter, then into the sugar/cinnamon mixture. Shake excess off and place back onto the baking sheet to let rest 5 minutes. Enjoy immediately with Chocolate Hazelnut Sauce, as desired.
Chocolate Hazelnut Sauce
1 c (35°F). blanched hazelnuts, soaked 8+ hours
2 oz. (56.7 g) 100% cacao paste/liquor, chopped
2 T. organic grade B maple syrup
2 T. filtered water
1 T. organic coconut milk
1/8 t. instant espresso powder
½ t. vanilla extract
Directions:
Combine chopped cacao paste, maple syrup, water, coconut milk, espresso powder, and vanilla extract in a double boiler set to medium low heat. Whisk until chocolate is melted and mixture is smooth.
Place hazelnuts into the bowl of a large food processor and process until a smooth paste forms (this will take a couple of minutes, be patient!). Add in the warmed chocolate mixture and process to fully combine, scraping down the sides every 30 seconds or so.
Enjoy with baked churros. Best stored in the refrigerator for up to a week.
More Recipes You'll Love
Baked churros with chocolate hazelnut sauce bring the street-food classic home without a pot of hot oil. The dough is almond flour and tapioca, piped into ridges and rolled in cinnamon coconut sugar the moment it leaves the oven. Dunk them in the silky hazelnut-cacao sauce while they are still warm.
Pro Tips
- Beat the dough until the steam stops rising before adding the egg - a hot dough scrambles the egg on contact and the churros lose their puff.
- Dip the churros in melted butter and cinnamon sugar immediately after baking; once they cool the coating will not cling.
- Grind the soaked hazelnuts patiently into a true paste before adding the chocolate, or the sauce stays grainy.
- No fluted tip? Pipe them smooth - the ridges are decoration and the flavor is identical.
Frequently Asked Questions
Are baked churros as crispy as fried ones?
They are crisp outside with a softer middle than fried churros, and the texture is at its best within five minutes of baking.
Can I make the chocolate hazelnut sauce ahead?
Yes - it keeps up to a week in the refrigerator. Rewarm the jar in a bowl of warm water and stir, as it thickens noticeably when cold.
How do I store leftover churros?
They are best fresh, but leftovers keep a day in an airtight container at room temperature; refresh them for 3 minutes in a 325F oven before serving.
Recipe Card
Ingredients
Method
- Preheat oven to 325F. Have a parchment-lined baking sheet ready. Melt water, butter, sea salt, and honey in a small saucepan over medium low heat.
- Add almond flour and tapioca starch, mixing vigorously.
- Continue to mix until dough forms a ball and pulls from the sides of the pan.
- Pour the dough into the bowl of a stand mixer.
- Beat on medium speed until dough cools and there is no longer steam rising from the bowl.
- Add the egg and vanilla extract and beat on high speed until combined, scraping the bowl occasionally. Dough should be thick and very sticky. Scoop dough into a zip-top bag fitted with a coupler and large fluted piping tip (optional, churros can be piped without a tip). Secure the bag shut tightly (with an elastic fastener, if possible) and pipe churros to desired length.
- Bake 20-25 minutes, or until just barely golden.
- While churros are baking, place melted butter in a shallow dish wide enough to fit the churros.
- In a separate bowl of the same width, combine coconut sugar and ground cinnamon.
- When churros are finish baking, immediately dip in butter, then into the sugar/cinnamon mixture. Shake excess off and place back onto the baking sheet to let rest 5 minutes.
- Enjoy immediately with Chocolate Hazelnut Sauce, as desired. Chocolate Hazelnut Sauce
- 1 c. blanched hazelnuts, soaked 8+ hours
- 2 oz. 100% cacao paste/liquor, chopped
- 2 T. organic grade B maple syrup
- 2 T. filtered water
- 1 T. organic coconut milk
- 1/8 t. instant espresso powder
- ½ t. vanilla extract Combine chopped cacao paste, maple syrup, water, coconut milk, espresso powder, and vanilla extract in a double boiler set to medium low heat.
- Whisk until chocolate is melted and mixture is smooth.
- Place hazelnuts into the bowl of a large food processor and process until a smooth paste forms (this will take a couple of minutes, be patient!)
- Add in the warmed chocolate mixture and process to fully combine, scraping down the sides every 30 seconds or so.
- Enjoy with baked churros. Best stored in the refrigerator for up to a week.
