Sweet Cinnamon Spanish Churros

Churros, which are Spanish versions of donuts, are typically fried and doused in sugar. Here, we bake them and serve with a rich chocolate sauce.
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Sweet Cinnamon Spanish Churros

Sweet Cinnamon Spanish Churros

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Serves: 12
Hands-on Time: 25 minutes
Total Time: 35 minutes

INGREDIENTS:

  • 1/2 cup light spelt flour (TIP: For best results, aerate flour by stirring with a spoon, then scoop flour into a measuring cup and level with the dull edge of a knife.)
  • 1/4 cup plus 2 tsp organic evaporated cane juice, divided
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 3 tbsp organic unsalted butter, room temperature
  • 2 large eggs, lightly whisked

CHOCOLATE SAUCE:

  • 2 oz dark chocolate (70% cocoa or greater)
  • 1 tbsp organic unsalted butter, room temperature
  • 1 tbsp raw honey

EQUIPMENT:

  • 1 large pastry bag
  • #18 star-shaped pastry bag tip

INSTRUCTIONS:

  1. Arrange 1 rack in center of oven and preheat to 375˚F. Line 2 large baking sheets with parchment paper. Fit pastry bag with star tip.
  2. In a small bowl, whisk flour, 1/4 cup cane juice and salt until well combined. In a separate small bowl, combine remaining 2 tsp cane juice and cinnamon. Set aside.
  3. In a small saucepan, add 1/2 cup water and 3 tbsp butter. Heat on medium and bring to a boil. Stir in flour mixture, stirring vigorously with a wooden spoon until a thick, smooth dough forms and begins to pull away from sides of pot, about 90 seconds. Remove from heat and set aside until lukewarm.
  4. With a hand mixer set on medium speed, gradually beat 1 egg into dough until fully incorporated. Beat in remaining 1 egg until fully incorporated. (NOTE: Dough will separate and then come back together.) Spoon mixture into prepared pastry bag and pipe 12 4-inch-long strips onto each baking sheet, making 24 total and leaving 1/2-inch between each strip of dough. (NOTE: To make your churros extra fancy, try piping strips into squiggly, not straight, lines.)
  5. Carefully sprinkle churros with cinnamon mixture. Bake for 12 to 15 minutes, until golden brown. Remove from oven and let cool slightly on sheets.
  6. Meanwhile, prepare chocolate sauce: Fill bottom half of a double boiler with 1 to 2 inches water and arrange pot over top. Heat on low. In double boiler, add chocolate, 1 tbsp butter and honey and cook, stirring often, until melted. (TIP: Alternatively, add ingredients to a heat-proof bowl set over a pot of gently simmering water; do not allow bottom of bowl to touch water.) Stir to combine and serve with churros. (TIP: To prevent sauce from hardening, keep warm just until serving.)

Nutrients Per Serving (2 churros and 1 tsp sauce): Calories: 114, Total Fat: 7 g, Sat. Fat: 4 g, Monounsaturated Fat: 2 g, Polyunsaturated Fat: 0.5 g, Carbs: 12 g, Fiber: 1 g, Sugars: 7.5 g, Protein: 2 g, Sodium: 53 mg, Cholesterol: 41 mg