Churros are one of my guilty pleasures. Whenever I see a vendor with them it’s all I can do to stop myself from buying one – or two! These baked whole wheat churros with chocolate sauce are a healthier version from Chef Naxielly Dominguez and are less of a sin, yet still a delicious pleasure. Her wonderful churros are made with whole wheat flour and are lower in fat thanks to being baked in the oven instead of deep fried. Health food they’re not, but eat one hot from the oven sprinkled with cinnamon sugar and dipped in a delicious hot chocolate sauce and you’ll have given yourself a perfect cold weather treat.
- Preheat the oven to 400°F. Line two half baking sheet with parchment paper and set aside.
- Combine the milk, water, butter, sugar, and salt in a medium size saucepan and bring to a boil over medium high heat.
- When the water mixture starts to boil and add the all-purpose flour and whole wheat all at once and reduce the heat to medium. Stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, it will take about 2 minutes. Remove the saucepan from the heat and transfer dough to a medium bowl.
- Let the dough cool slightly by stirring with the wooden spoon for 3 to 4 minutes before adding the eggs. Add the eggs one at a time mixing rapidly until each egg is combined into the dough.
- Transfer dough to a piping bag fitted with a ½-inch star.
- Pipe dough into strips about 3 inches long on the prepared baking sheet leaving space between them. Brush each churro with oil or spray it with cooking spray to coat them.
- Bake 20 minutes; reduce oven temperature to 350 oF. Bake until golden brown, 10 minutes more. Turn off oven, and leave the churros inside for 10 minutes.
- In the meantime combine the sugar and cinnamon in a small bowl and set aside.
- Remove the churros from the oven and transfer 5 to 6 churros to the bowl with the sugar mixture. Toss them in the sugar until they are completely cover. Repeat with the rest of the churros.
- To make the chocolate syrup: In a saucepan combine the honey, cocoa powder, and water. Bring to a boil over medium high heat. Cook for 2 minutes whisking constantly. Remove from the heat and add vanilla extract. Let it cool and drizzle over the churros before serving.
Chef Naxielly Dominguez
½ cup (4 fluid ounces) milk
½ cup (4 fluid ounces) water
4 ounces (1 stick) unsalted butter, cut into 1 inch pieces
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (2 ounces) whole wheat flour
1/2 cup (2 ounces) all-purpose flour
3 large eggs, at room temperature
2 ½ tablespoons vegetable oil or cooking spray
3 tablespoons sugar
1 teaspoon ground cinnamon
½ cup honey or agave syrup
¼ cup unsweetened cocoa powder
¼ cup water
½ teaspoon vanilla extract