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These amazing baked red velvet churros give you that signature crunchy outside and soft inside you want from churros, but they're only 36 calories each. They're great for Valentine's Day or any other special time, mixing the light chocolate taste of red velvet with the classic cinnamon-sugar coating, while being way better for you than fried ones. I came up with this after trying tons of different ways to make a baked churro that really has that genuine texture.
I brought these to a get-together last weekend and nobody could tell they weren't fried. When you mix the red velvet flavor with that traditional churro crunch, you get something so tasty they'll be gone in no time.
Key Ingredients and Shopping Advice
- Red Velvet Mix - Go for high-quality cake mix for better taste
- Eggs - Take them out of the fridge early for ideal texture
- Butter - Unsalted, melted then cooled down
- Cinnamon Sugar - Blend your own for the best balance
- Piping Tips - The star tip makes those authentic grooves
The real trick happens when the red velvet mix hits that high heat, making that typical crunchy outside while keeping the middle nice and soft.
Step-by-Step Cooking Guide
- Step 1: Mix Your Batter
- Combine all red velvet stuff until it's smooth and thick. Let it sit for 5 minutes to get properly wet. Put it in a piping bag with a big star tip.
- Step 2: Get Pans Ready
- Put parchment paper on your baking sheets. Give them a quick spray with non-stick spray. You can draw lines if you want straight churros.
- Step 3: Squeeze Out Churros
- Hold your bag at a 45-degree angle over the sheet. Squeeze out 4-inch lines with even pressure. Use scissors to make clean ends.
- Step 4: First Baking Round
- Put them in a hot oven at 400°F. Bake for 12-15 minutes until they start getting crisp. Keep the oven door shut during this time.
- Step 5: Second Baking Round
- Turn the heat down to 350°F. Keep baking another 5-7 minutes until they're nice and crispy. Watch them closely so they don't burn.
- Step 6: Add Sugar Coating Right Away
- Roll them in cinnamon sugar immediately. You've got to work fast while they're still hot. Put them on a rack to cool a bit.
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Flawless Piping
Getting these churros right really comes down to how you pipe them. Your batter needs to be thick enough to stay in shape but soft enough to come out smoothly. Try it on a separate piece of parchment until you figure out the right pressure and speed.
Heat Is Key
You can't skip the two-part baking process if you want that real churro texture. Starting with high heat makes the outside crispy, then the lower heat cooks the inside without burning. This trick gets you the same effect as frying but without all those extra calories.
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Creative Coating Ideas
The classic cinnamon sugar tastes great, but these red velvet churros can handle other fun options too. Maybe try a mix of cocoa powder and sugar, or drizzle some melted chocolate on top. For Valentine's Day, adding some white chocolate drizzle looks beautiful against the red color.
Pro Kitchen Tricks
- Keep your piping bag warm so it's easier to handle
- Use strong piping bags that won't split open
- Leave enough room between churros on the baking sheet
- Make sure to do both baking stages
- Roll them in sugar while they're still hot so it sticks better
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These baked red velvet churros have become my favorite fancy dessert to make. When you put together that traditional churro crunch with red velvet flavor, you get something totally special and delicious.
Last-Minute Advice
- Mix up more cinnamon sugar than you think you need
- They taste best when they're still warm
- Think about making some dipping sauces
- Keep them in a paper bag, not plastic
- Try to eat them the same day you make them
Frequently Asked Questions
- → Why is a strong bag needed?
- The dough is thick, so a sturdy bag stops it from tearing.
- → Can I choose natural dyes?
- Sure, beet juice is a great alternative for natural red color.
- → What's the purpose of two oven temps?
- High heat makes them crisp, while lower heat bakes the middle.
- → Can I prep these in advance?
- They’re at their best fresh, but can be kept briefly in a sealed container.
- → Which sauce is top-notch?
- Both Nutella and melted chocolate are great dipping choices.