Baked Whole Wheat Churros with Chocolate Sauce

5 out of 5 stars (based on 18 reviews)

24 servings

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18 ingredients

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...

Churros
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
Cinnamon Sugar
3 tablespoons sugar
1 teaspoon ground cinnamon
Chocolate Sauce
½ cup honey or agave syrup
¼ cup unsweetened cocoa powder
¼ cup water
½ teaspoon vanilla extract

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Nutrition Facts

Calories

99 cals

Fat

6 g

Saturated Fat

3 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

10 g

Sugar

6 g

Fiber

1 g

Protein

2 g

Sodium

61 mg

Directions

1. Preheat the oven to 400°F. Line two half baking sheet with parchment paper and set aside.
2. Combine the milk, water, butter, sugar, and salt in a medium size saucepan and bring to a boil over medium high heat.
3. 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.
4. 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.
5. Transfer dough to a piping bag fitted with a ½-inch star.
6. 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.
7. 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.
8. In the meantime combine the sugar and cinnamon in a small bowl and set aside.
9. 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.
10. 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

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society