Baked Churros


For the Churros

1/2 cup unsalted butter

1/2 tsp fine sea salt

2 Tbsp sugar

1 cup of your favorite beer

1 cup almond flour

3 eggs

1 tsp pure vanilla extract

For the Topping

1 Tbsp unsalted butter, melted

1/4 cup sugar

1/2 tsp cinnamon

For the Sauce

1/4 cup beer

3 ounces dark chocolate, chopped

3/4 cup dulce de leche (6.5 Oz.)

1/4 tap sea salt


For the Churros

Preheat your oven to 350, then line a baking pan with parchment paper.

Put a saucepan over medium heat, then add butter, salt, sugar and beer.

Allow butter to melt and beer to come to a boil.

Add flour all at once and quickly stir to combine.

Once dough comes together, continue stirring, over the heat, for 30 seconds.

Remove from heat and begin stirring in eggs one at a time, mixing well before adding the next.

Work quickly, you don’t want eggs to cook before they can be mixed in.

You can use a mixer and add eggs one at a time.

When all the eggs are incorporated, stir in vanilla then spoon dough into a pastry bag fitted with a large star tip.

Pipe dough onto prepared baking sheet.

You can make these any length you wish, just be sure to leave 1" between them to allow for rising.

Bake 22 to 24 minutes or until they become dark golden brown and crispy.

Remove from oven and cool completely on a wire rack.

For the Topping

Mix ¼ cup sugar with ½ tsp cinnamon and add to a resealable plastic bag.

Brush top and sides of cooled churros with melted butter then drop one or two at a time into bag with cinnamon sugar.

Shake to coat and repeat with remaining churros.

Enjoy these all by themselves or dip them in sauce.

For the Sauce

Mix all sauce ingredent and warm in a suce pay until just starting to bubble.

Notes: Want a traditional churro? Just fry the dough in 350 degree oil until they’re golden brown. Enjoy!
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