These lightened up churros are baked, not fried, and are easier than you’d think to whip up. Just make sure you have a large star piping tip before you begin this sweet project.
1. Preheat the oven to 350F and line a baking sheet with parchment paper.
2. In a large saucepan, add the water, vanilla, salt, butter and brown sugar. Bring to a boil and lower to a simmer, stirring every now and then.
3. Add the flour and stir to combine. Remove from the heat immediately and keep stirring until you get a pasty texture. Let rest and cool for a minute or two.
4. Add the eggs, one at a time, mixing quickly and vigorously in between until combined.
5. Spoon the batter into a large piping bag fitted with a large star tip.
6. Pipe 5-inch churros onto the baking sheet until there is no dough left.
7. Brush each one with melted butter and bake for 30-35 minutes, rotating pans at the 20 minute mark.
8. Remove from the oven and set aside while you melt the ¼ cup butter. Whisk the sugar with the cinnamon in a small bowl and set aside.
9. Brush the churros with the melted butter and sprinkle with the cinnamon sugar. Serve warm.