Mini churros in the oven

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 donuts

Nutritional value per serving:

Calories 226, total fat 10 G., saturated fats 6 G., proteins 2 G., carbohydrates 33 G., fiber 1 G., cholesterol 62 mg, sodium 49 mg, sugar 27 G.

Churros are a Spanish version of choux pastry doughnuts, typically served with chocolate sauce and coffee or tea. This recipe calls for oven-baked churros, which is undoubtedly more convenient and healthier than traditional deep-frying. When ready, roll each mini doughnut in a sugar-cinnamon mixture. To serve, prepare a summery mango caramel sauce. It has a lighter flavor with unusual fruity notes. The churros and sauce can be made ahead of time and served the next day; they will be just as delicious.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Churros

0.5 cup + 1 tablespoon sugar
A large pinch of fine salt
0.5 cups premium flour
Water
7 tablespoons unsalted butter
2 large eggs, lightly beaten
0.5 cups of sugar
2 tsp ground cinnamon
Special equipment: a large pastry bag fitted with a 1cm wide star tip.

Caramel-mango sauce

1/4 cup sugar
A pinch of fine salt
0.5 cups fresh or frozen mango pieces, about 1 cm each.
1 tbsp unsalted butter

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: premium flour, eggs, mango, choux pastry, cinnamon

Cooking the dish according to the recipe:

Position oven racks in the upper and lower thirds of the oven and preheat to 220°C. Line 2 baking sheets with parchment paper.
In a small saucepan, combine 4 tablespoons of butter, 1 tablespoon of sugar, salt, and 0.5 cups of water and bring to a boil over medium heat. Add the flour and stir constantly until the dough forms a ball.

Transfer to a large bowl and beat with a mixer on medium-low speed until the dough is cool to the touch. Add the eggs one at a time and mix until fully incorporated. Transfer the dough to a large pastry bag fitted with a 1/2-inch star tip.
Pipe the dough onto prepared baking sheets in 5 cm (2 in) strips, approximately 5 cm (2 in) apart. Bake until dark golden brown, rotating the baking sheets halfway through baking, 15-18 minutes.
Let the churros sit on the baking sheet for a few minutes.

Backfill:

In a microwave-safe bowl, melt the remaining 3 tablespoons of butter. In another medium bowl, combine 1/4 cup of sugar with 1 teaspoon of cinnamon. Dip a few churros completely in the melted butter and let any excess drip off, then roll them in the cinnamon sugar to coat completely. Once the cinnamon-sugar mixture becomes too wet, toss it with a fresh portion of the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon. Serve the churros with the caramel-mango dipping sauce. Churros can be made 1 day ahead and stored in a tightly sealed container at room temperature..
Caramel-mango sauce:

Combine the sugar, salt, and 1/4 cup water in a small saucepan and bring to a boil over medium heat. Continue cooking, swirling the pan occasionally but without stirring, until the mixture turns a medium caramel color (slightly darker than honey), about 5 minutes. Remove from heat and stir in the mango and butter (be careful, as the mixture will splatter).
Let the caramel cool in the pan for a few minutes, then transfer to a food processor and pulse until smooth. Store the sauce in the refrigerator until ready to use. The caramel mango sauce can be made a day ahead..