Music festival season is kicking off, and if you’re attending Coachella (or noChella-ing) this year, these cactus churros are the cutest and most delicious desert-inspired treat since…we can’t think of when! Making them will require a cactus mould tin that you can buy on Amazon, but otherwise they’re easy to make and pleasing on the belly. Get into the desert groove with our Cactus Churros! We suggest dipping in Nutella at the end!
by Alyssa Noui – adpated from sprinklebakes.com
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon table salt
- 1/3 cup unsalted butter
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon ground cinnamon (or to taste)
- Preheat oven to 425°F. Lightly grease cactus baking pan ; set aside.
In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mash with wooden spoon until flour is fully incorporated.
- In a small bowl, combine eggs and vanilla. Scramble mixture and then add to the dough-ball in the saucepan. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
- Transfer dough to a piping bag fitted with a regular round tip.
- Pipe dough into the cactus tin moulds, leaving about a cm from the top. Use a pair of kitchen scissors to cut the end of the dough from the piping tip.
- Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you’re baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
- Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.