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Baked Churro Donuts with Dark Chocolate Ganache

baked churro donuts with dark chocolate ganache

Original recipe, words & images: @joshisbaking 

Baked Churro Donuts with Dark Chocolate Ganache! These babies, just as light and crispy as their fried equivalents, are dipped in melted butter after a good bake and broil, coated in cinnamon sugar, and then served with a silky dark chocolate ganache—made all the better with our 72% Dark Chocolate

When making something as simple as ganache, there’s not much room to hide in terms of ingredients—so go for quality! Our 72% Dark Chocolate bar is both bold and incredibly smooth. This is cocoa at its most pure and quite frankly, maybe at its best.

All of ESC’s chocolate is certified Fairtrade, gluten-free, and non-GMO (with plenty of vegan options to choose from). Make these delectable donuts just in time for Father’s Day!

 

Baked Churro Donuts with Dark Chocolate Ganache

baked churro donuts with dark chocolate ganache

Yields: 6 donuts

Total time: ~ 1 hour

Ingredients

Dark Chocolate Ganache:

Baked Churro Donuts:

  • 1/3 cup water (75g)
  • 1 Tablespoon dark brown sugar (12g)
  • 1/4 teaspoon table salt (2g)
  • 3 Tablespoons unsalted butter (45g)
  • 1/3 cup all-purpose flour (50g), spooned/leveled—not scooped
  • 1 large egg (50g), room temperature
  • 1/2 teaspoon pure vanilla extract

Cinnamon Sugar Coating:

  • 5 Tablespoons melted butter (75g)
  • 1/2 cup granulated sugar (100g)
  • 2 teaspoons ground cinnamon (6g)

Baked Churro Donuts with Dark Chocolate Ganache

Instructions

(You can make the ganache before the donuts, while they bake, or right after you coat them in the cinnamon sugar. If making during or before, just let sit at room temperature until ready to use).

Baked Churro Donuts:

  1. Preheat the oven to 400°F (200°C) and prep a large baking sheet with parchment paper. Set aside.
  2. In a medium saucepan: add your water, salt, brown sugar, and butter. Heat over medium heat, occasionally stirring with a spatula, until the butter has completely melted (about a minute or two).
  3. Turn the heat to low, add in your flour, and mix it in with your spatula until smooth/no clumps remain. Continue heating the mixture over low heat and occasionally stirring/scraping with your spatula until it thickens and a slight film appears at the bottom of the pan (about 5-7 minutes).
  4. Take off the heat, let cool for 5 minutes, then add in your egg and vanilla extract, mixing in until fully combined and smooth (I start with a whisk and then switch to a spatula). Add to a piping bag fitted with a wider star piping tip and pipe 6 donuts (4 inches in diameter each) evenly spaced onto your baking sheet lined with parchment.
  5. Bake at 400°F (200°C) for 15-17 minutes (until tops have evenly browned, they feel set when poked) rotating the tray halfway through. Then, keep in the oven and broil on high for 2-3 minutes until darker/crispy on the outside.
    1. While they bake, prep the cinnamon sugar coating: gently melt your butter in a small bowl and in a separate bowl, whisk together your granulated sugar and ground cinnamon.
  6. Pull your baked churros out of the oven, carefully dip each in melted butter and then coat in the cinnamon sugar mixture. Serve the Dark Chocolate Ganache (recipe below).

Dark Chocolate Ganache

  1. Coarsely chop your dark chocolate into pieces and place into a heat safe bowl. In a small saucepan, heat your heavy whipping cream over medium heat until just boiling (careful not to overheat).
  2. Gently pour the warm cream overtop of your chopped chocolate and let sit for 5 minutes. Start by gradually/slowly whisking the two together in small circular motions. As they become more combined, you can work up to a more regular whisk speed until completely smooth.
  3. Let rest in the bowl (or in a separate serving bowl) at room temperature. It will thicken as it cools (avoid cooling in the fridge as it will be less smooth/shiny). If it gets too thick before you’re ready to serve—see notes below for how to fix.

 

Baked Churro Donuts with Dark Chocolate Ganache

Notes

  • Storing: The donuts are best enjoyed same-day, but will keep for up to 3 days stored at room temperature in an airtight container. If not enjoying these the same day, wait to make your ganache until the day you plan to enjoy these.
  • Ganache Too Thick? This ganache is definitely on the thicker side, but shouldn’t be a fudge or truffle-like consistency. If that happens, it’s possible your measurements might have been a little off (accuracy is really important with ganache). If it gets too thick as it cools down before you have the chance to dip and enjoy, gently reheat (using a double boiler or 5-second increments in the microwave) and whisk until smooth again.
  • Do I Have to Pipe Into Donuts? Certainly not! You can pipe these into that classic churro shape and enjoy just the same. Just keep an eye on them as they bake and look for the same visual indicators as listed in the recipe.

Enjoy! If you make this recipe, be sure to post it to your social media and tag us @eschocolate on IG and @EndangeredSpeciesChocolate on FB!

 

 

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