- 20 minutes
- 30 minutes
- ½ cup (110g) caster sugar
- ¼ tsp salt
- 1 tsp ground cinnamon
Baked Churro Bowls
- 1 tsp Queen Organic Vanilla Extract
- 1 cup (250ml) water
- 120g unsalted butter
- 2 tbsp (40g) brown sugar (or white sugar)
- ¼ tsp salt
- 1 cup (150g) plain flour
- 4 large eggs, at room temperature
- Oil Spray (Neutral)
- Vanilla bean ice cream
- Chocolate sauce
- Easter chocolates
Method - Cinnamon Sugar
Mix together all ingredients in a bowl. Set aside
Method - Baked Churro Bowls
Preheat oven to 180°C (fan-forced). Grease the underside of a 12hole/muffin cupcake with oil spray. Set aside.
In a medium saucepan, combine water, butter, brown sugar and salt. Place over medium-high heat until butter is melted and mixture starts to simmer. Add the flour and using a wooden spoon, mix until no lumps remain. Reduce heat to low and cook the mixture for 1 minute. Remove from the heat and allow to cool for 10 minutes.
Add one egg at a time to your dough mixture, mixing well in between. Transfer your dough to a piping bag fitted with a star tip. Starting from the bottom, pipe the dough around every second cup to form bowls (leave one empty cup between each bowl to allow the churro pastry to expand). Lightly press each layer together to close up any gaps.
Spray each bowl lightly with cooking oil spray to allow them to go super crispy in the oven.
Bake for 18-20 minutes or until golden brown. Then turn off the oven and keep them in there for a further 10 minutes. Take the churro bowls straight from the oven, spray with a little more oil, then toss them in the cinnamon mixture until well covered.
Method - To serve
Fill bowl with a scoop or two of ice cream, Easter chocolates and a drizzle of chocolate sauce. Serve immediately.